Sever the wing tips and save them in your stock-making container in the freezer.
Carefully using a cleaver or sharp paring knife, feel your way around the joint of the rest of the wing, and cut the two apart.
Put parts in a wok—no oil—add the sherry. Cook medium hot till no wine remains. Add 1 1/4 cups water, cover and cook for ten minutes. Add star anise, cinnamon, hot peppers—the amount your friends will like. Cover and cook about 5 more minutes. Add fish sauce, honey or molasses, salt.
Simmer covered about 20-25 minutes, uncovering and stirring from time to time. (If wings appear to be sticking at bottom, use a wooden stirrer to lift them gently from bottom. Add a little water as needed. Careful not to tear wings up Finished chicken should be nicely dark and rich. Should serve six or seven wing-lovers.