Whisk the flour with the garlic, ginger and salt and pepper. Lightly dredge the wings in the flour and shake off excess. Heat a wok or frying pan and add oils. Sear the chicken wings on both sides to get a nice brown crust (add more oil, if necessary). Set aside in a baking dish.

In the same pan that you used to sear the wings (if there is a lot of fat in there, drain it, but leave the drippings) Sauté garlic and a ginger until soft. Add duck sauce, chicken stock and soy sauce and bring to a boil until slightly thickened.

Brush the glaze over the chicken wings and bake at 400 degrees for 20 minutes.

Garnish with chives.