Drain dry chicken wings from the ice water. Have them contained in a bottle or jar and fully submerged(if something submerges or if you submerge it, it goes below the surface of some water or another liquid) in cool sauce. 

 

Thaw (if required), wash and drain dry chicken wings(鸡翅膀jī chìbǎng). Then marinade(soak in marinade) them with salt for half an hour.

In a pot, add chicken stock, fish sauce, sugar, salt, wolfberries and bring to a simmer. Stir to make sure sugar and salt are dissolved, and remove from heat. Let cool, add wine and mix well. Sample taste, it will be fine if you find it somewhat saltier than a soup. But, add more wine to your liking.

Slightly crush the ginger slices and spring onions and put them into a pot with 1.5 liters water. Bring water to the boil.

Drop chicken wings into the boiling water and cover. Wait till the water boils up again when water bubbles grow really up to the top. With lid covered, turn flame to the lowest and keep boiling for another one minute. Then turn off heat. DO NOT open lid; but allow the chicken wings to sit in the hot water for 30 minutes (take a break, or continue surfing around).

Have the ice water and ice ready. Remove chicken wings from the pot of hot water and submerge them in it for a couple of minutes or till they are cool.