Stir together the cinnamon, five spice powder and chilli powder in a small bowl to combine; set aside.

Cook the wings in two batches over medium-high heat in a nonstick skillet until lightly tinged with golden brown, flipping over once so each side gets a little crispy, about 6 to 8 minutes total. Place all the wings in the skillet.

Add ginger to the skillet and then sprinkle the dry spice mix over the wings. Cook for about 30 seconds over medium heat, tossing the wings well to coat with the spices. Tongs make this super easy!

Add the wine, soy sauce, water, oyster sauce, and sugar and bring to a simmer over medium heat, turning wings in sauce to coat well. Cover and simmer for about 10 minutes, then uncover, turn heat up, and cook for about 4 to 5 more minutes, tossing wings once or twice during cooking, or until the wings are cooked through and the sauce is reduced, glossy and a bit sticky. Transfer the chicken wings to a platter, sprinkle the scallions on top and serve with lime wedges. Wings can be refrigerated in an airtight container for up to 3 days and reheated if you like.