Finely slice the spring onions and finely chop the ginger.
Dredge the chicken wings in flour and deep-fry in a wok or heavy pan in hot peanut oil until the skin is golden brown.
Lift out wings again and drain well on paper towels.
Put the chicken soup in a pot together with the spring onions, ginger, rice wine, star anise, Szechuan pepper, cloves, dried orange peel, soy sauce, salt and honey.
Add the chicken wings and heat everything over medium heat.
Once the soup boils, reduce the heat, cover the pot tightly and simmer the chicken wings for 20-30 minutes until they are tender and soft.
Remove and arrange on a plate or in bowls. Drizzle with a little sesame oil and serve hot.
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