Marinate mid joint wings with marinade ingredients for 30 minutes.
Heat a little oil in wok and stir fry ginger, minced garlic and shallot over medium high heat until fragrant. Add the white portion of spring onion and stir fry until fragrant. Add chicken wings and stir fry until chicken changes colour. Set aside.
Add a little oil to work and add onion, stir fry until onion becomes slightly tender. Return chicken with sauce to wok. Add 2/3 of the green portion of spring onion and stir fry swiftly. Add 1/2 cup of water. Bring to boil.
Transfer ingredients to a claypot. Cook over medium heat for 10 to 15 minutes until chicken is thoroughly cooked. Add thickening mixture and stir well.
Sprinkle with remaining spring onion for garnish. Serve immediately.