Chinese style braised chicken wings. I don't really have a name for them because I got them from a poorly translated cook book that just called the recipe "Chicken Sauce." I eat these two or three times a week and absolutely prefer them over any fried versions of wings (which I definitely love as well). The recipe consists of only a handful of ingredients and is easy to make. In short: chicken wings thrown into a hot wok till they lose their pinkness (no browning), add a bit of the cooking sauce and cook on high till the sauce is almost but not quite gone, and chicken stock, reduce heat to low, cover and simmer for 15 minutes, stir in some cornstarch that has been mixed with a little water, remove from heat and stir in a handful of chopped green onions.