Place a wok, 12-inch frying pan, or 5- to 6-quart pan over high heat. After 30 seconds, add wine and chicken. Stir until wine almost evaporates, 6 to 8 minutes. Add 1-1/2 cups water and bring to a boil. Add star anise and cinnamon; cover and simmer 8 minutes. Stir often. Add soy sauce and sugar. Cover and simmer 10 minutes; stir occasionally. Uncover and stir over high heat until sauce clings to wings, about 15 minutes. Stir in onion, and with a slotted spoon, transfer wings to a platter; discard fat in pan. Makes 4 to 6 appetizer or 2 main-dish servings. Per appetizer serving: 180 cal (55 % from fat); 16 g protein; 11 g fat (3.1 g sat.): 3.2 g carbo.; 390 mg sodium; 48 mg chol.