Bring a large pot of water to a boil over high heat, add chicken wings and blanch for 1 minute. Drain and rinse; drain again and pat wings dry with paper towels. Place oil in a wok over medium high heat, add sugar caramel, and cook for 30 seconds. Add chicken wings, green onions and ginger; cook, tossing to combine, until fragrant, about 2 – 3 minutes. Add wine, soy sauce, salt and chicken broth; turn heat to medium-low and braise for 20 minutes. Add bamboo shoot slices, turn heat up to high and cook until sauce has reduced to about ½ cup. Add cornstarch slurry and sesame oil. Serve hot.
