Steps for making braised chicken wings：Wash the chicken wings clean, make two cuts on the underside, and since you don't want to blanch them, soak the chicken wings in water for 30 minutes and add 1 spoonful of cooking wine to remove the fishy smell. Drain the chicken wings and put them in a bowl, add scallions, ginger, cooking wine, and premium light soy sauce, mix well, and marinate for 15 minutes. Cut the scallions into sections, and slice the ginger and garlic. Prepare Sichuan peppercorns and bay leaves. Heat the wok and add oil, heat the oil for about one minute, then add the chicken wings and pan-fry until golden brown on both sides. There is no need to take the chicken wings out; add the scallions, ginger, and garlic, and stir-fry until fragrant. Add cooking wine, dark soy sauce, oyster sauce, soy sauce, salt, sugar, Sichuan peppercorns, and bay leaves, then add water until it covers the chicken wings. Bring to a boil over high heat, then turn to medium heat and simmer until the water is almost gone, about 10 minutes. Finally, turn to high heat to reduce the sauce, discard the aromatics, transfer to a plate, and dig in.