I take a wing and cut the tip off for the broth pot.
I leave the middle section as is but with the large end, I push the meat up to the large end to form a "Drumstick"
Then I brown them in a Wok, add chicken broth, LOTS of minced fresh Garlic & Ginger, to simmer down 50% in volume, then add
Hoisin sauce , some red rooster "Heat" and cook until the wings are a thick "Gooie mess".
A lot better than Baffalo wings, in my book.