Method

• 1.
  Place wings in a large bowl. Add char siu and soy sauces and toss to combine. Cover and chill for 15-20 minutes.
• 2.
  Heat oil in a large frypan over high heat. Add ginger and garlic and stir-fry for 30 seconds or until fragrant and very light golden. Use a slotted spoon to remove one-third of the mixture to a small heatproof bowl, and reserve for serving.
• 3.
  Use tongs to remove wings from marinade, and cook in the same pan over high heat, turning occasionally, for 3-5 minutes until really caramelised on both sides (don’t worry if wings become too dark). Add marinade and 150ml water, cover with a lid, reduce heat to medium-high and simmer, turning wings once or twice, for 18-20 minutes, or until wings are cooked and sauce has thickened and coats wings in a nice glaze.
• 4.
  Transfer to a serving dish. Spoon over glaze from pan, then reserved garlic oil mixture. Serve.