I think this may be based on a Filipino adobo. Serves 4 as a main or about 10-20 as an appetizer/bento dish. This is good warm, but also great cold - the lack of oil means that it is not greasy, and the vinegar cooks to a slight but uncloying sweetness.
1-2 dried chilis
Several slices ginger
Bayleaf or two.
1 star anise if you want a more Chinese flavor.
1-3 cloves of garlic
2 T Chinese shaohsing rice wine or Japanese sake
1/3 c soy sauce
1/2 c rice vinegar or mild vinegar
1 kg chicken wings, wingsticks, or drumlets
Douse chicken in boiling water and drain.
Lay neatly in pan in a single layer.
Pour over about vinegar, soy sauce, Chinese wine or sake, and a few spoonsful of water so that liquid comes at least halfway up chicken pieces.
Sprinkle liberally with paprika (improves color, omit if you don't have any).
Add garlic cloves.
Add several slices of fresh ginger.
Use a drop-lid or cover roughly with silicon paper, and simmer for 1-2 hours (good crockpot dish if you are willing to move to a pan and reduce the liquid for about 30 minutes at the end, and works well in a pressure cooker too).