Pan fry the chicken wings first. Heat oil in a frying pan, and fry the chicken until golden brown on both sides. I added some green peppers this time too.
While the chicken is cooking, mix the sauce ingredients together. Add the mixture when the chicken turns golden brown. Cover with a lid and steam-cook for about 10 minutes over low heat.
When only the 1/2 of the original amount of liquid is left in the pan, remove the lid and flip over the chicken. Reduce the sauce by half again, and add the soy sauce.
Keep simmering until only a little liquid is left. Don't let it burn. Coat the chicken wings with the sauce to finish.