Serves 4 as an entrée or 6 to 12 as an appetizer

24 chicken wings

2 cups red wine

1/2 cup dark soy sauce

1/2 cup firmly packed brown sugar

2 tablespoons hoisin sauce

3-inch stick cinnamon

6 whole cloves

1 teaspoon crushed red chile flakes

1/4 cup chopped ginger

6 cloves garlic, minced

1 tablespoon grated orange zest

Cut off the wind tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine all the remaining ingredients. Place a deep 12-inch pan over medium heat. Add the red wine mixture and bring to a simmer. Add the chicken wings. Bring to a low boil, cover, turn the heat to low, and simmer until the wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.

To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.