Wash the chicken wings and cut each one into three sections. Slice the spring onions into short sections.
Heat oil in a frypan and pan-fry the wings until golden, remove and set aside. Keep the oil in the pan and heat it again. Saute the spring onions, ginger and mushrooms until fragrant. Add the wings back to the pan and stir well.
Add the cooking wine, oyster sauce, dark soy sauce, light soy sauce, sugar and black pepper to taste, stir well.
Add the water to the frypan, reduce to low heat, cover with a lid and simmer for half an hour, until sauce is thickened.
The wings will cook faster if you make a small incision in the meat of the middle section of the wings.