Juicy, spicy, moderately spicy and very tender. A great alternative to the already bored - baked in the oven chicken wings. The cooking method somewhat resembles the Georgian chahohbili (I'll definitely share the recipe in the near future), but in this stew the emphasis is much more on spices and warm, spicy flavor.
Divide chicken wings at joint. Slice ginger into thin slices, coarsely chop chili pepper, finely chop coriander stems, and thinly slice garlic. Add to the chicken. Then mix chicken with Chinese 5-spice, paprika, turmeric, Worcester sauce, and vegetable oil; set aside.
Slice carrot into half rings, cut onion into 8 pieces, cut tomatoes into quarters or similar size, and chop white part of green onions; set aside.
Finely chop green onions and coarsely chop or tear coriander leaves; set aside for serving.
Heat oil, add sugar, cook until amber; add carrots and onions, fry briefly for 1-2 minutes.
Add seasoned chicken wings, cook stirring for 3-4 minutes; add tomatoes and green onions, cook for 3-4 minutes. Add water and salt, cover, and simmer for 15 minutes.
Uncover and cook for 20-30 minutes until sauce thickens.Serve with rice or side dish of choice.