Cut off and discard the wing tips. Cut the wings through the joint into two, making 16 winglets.
In a bowl, combine the wings, 2 teaspoons cornflour, 1 tablespoon oil, the soy sauce and the sugar. Stir well.
Heat the remaining oil in a wok and add the wings. Cook, stirring, about 5 minutes.
Add the chicken stock and cover. Cook about 10 minutes or until chicken is done. Remove the chicken and set aside.
To the liquid in the wok add the ginger and spring onions. Stirring, add the oyster sauce and 2 tablespoons water.
Blend the remaining cornflour with 1 tablespoon water and stir this in. Add the wine. Return the wings to the wok and stir over high heat to coat with the sauce.