Cook chicken wings in water on high heat for 10-12 minutes.
Add vegetable oil and cook for an additional 15 minutes on medium heat or until the chicken is brown on both sides.
Reduce heat to medium-high, drizzle all wings with sweet dark soy sauce, one tablespoon at a time.
Stir 4 or 5 times to ensure all wings are coated.
Add the remaining ingredients: chopped garlic, MSG (optional), water, sliced onion, finely chopped ginger, and green onions.
Simmer on low heat for 5-8 minutes, allowing the flavors to meld.
Remove from heat and let it stand for 3-4 minutes.
Serve warm with hot cooked rice.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair these Asian-inspired chicken wings with a light and slightly fruity red wine, such as a Pinot Noir or a Beaujolais. The wine's versatility and mild tannins will complement the savory flavors of the dish, creating a harmonious balance.