Instructions: In a large bowl, evenly coat chicken wings with the 2 tablespoons dark soy sauce; set aside for 15 minutes.

For the Dish: Prepare a large saucepan for deep-frying. Heat the oil to 350 degrees. Using a slotted spoon, carefully slide chicken wings and feet into oil; cook, stirring until golden brown, about 2 to 4 minutes. Remove with slotted spoon and drain on paper towels. Reserve oil.

Heat a wok over high heat until hot. Add 2 tablespoons of the reserved oil, swirling to coat sides. Add the ginger, green onions, star anise, jalapeno and cilantro to wok; cook, stirring until fragrant, about 30 seconds. Add the chicken wings; stir-fry for 1 minute. Add the water, soy sauce, wine, dark soy sauce, hoisin sauce and brown sugar, stir to coat wings. Reduce heat to medium, cover and simmer until meat is no longer pink, about12 minutes. Remove with a slotted spoon, place on a serving plate and cover with foil, shiny-side down, to keep warm.

Pour the sauce through a metal strainer into a 1-quart sauce pan. Place sauce pan over medium-high heat, add black beans, and cook until liquid is reduced by half, about 6 to 8 minutes. Pour in cornstarch solution; cook, stirring, until sauce boils and thickens slightly. Spoon sauce over chicken wings and serve immediately.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.