Clean the chicken wings, dry well and prick some tiny holes over them with a toothpick or skewer. Marinate them for 30 minutes with 1 tablespoon rice wine, the oil and salt.
Heat a little oil in a frypan and add the chicken wings. Brown both sides on low heat and move the wings to one side of the frypan. Add a little more oil to the other side and saute the garlic and ginger until fragrant.
Add the other tablespoon rice wine and stir well. Add the soy sauce, oyster sauce and sugar and mix well. Add just enough water to half-cover the wings, bring to a boil then turn heat to low. Cook until the sauce thickens. Turn to high heat and cook until most of the sauce is absorbed and the wings are coated. Serve!