Remove tips from chicken wings (can save them to make chicken stock). Cut wings apart at joint.
Combine the 2 tbs rice wine, 1 tbs soy sauce, and white pepper in a bowl or ziplock bag. Mix well then add chicken wings to coat. Let marinate for at least 15 minutes.
Meanwhile, combine broth, dark soy sauce, remaining rice wine, and brown sugar in a small bowl to make sauce.
Place wok over high heat until hot. Add oil and chilies, swirling to coat sides of wok. Add chicken and cook until browned on all sides, about 3-4 minutes. Add ginger, green onions, cinnamon stick, and peppercorns. Stir-fry for 1 minute. Add the sauce, bring to a boil then reduce heat to a simmer. Cook until wings are tender when pierced, about 12 minutes.
Remove and discard chilies, ginger, green onions and cinnamon stick. Add cornstarch solution. Cook, stirring, until sauce boils and thickens and wings are glazed.