Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. In a 12-inch skillet heat oil over medium-high heat. Add chicken wings; cook about 10 minutes or until brown on both sides. Drain off fat.
For sauce, in a small bowl combine wine, plum sauce, broth, ginger, and chili-garlic sauce. Pour sauce over chicken wings.
Bring to simmering. Cook, covered, for 5 minutes. Cook, uncovered, about 10 minutes more or until chicken is no longer pink and sauce is slightly thickened, stirring occasionally.