Remove the tips from the chicken wings and save them for making stock. Cut the remainder of each wing into 2 pieces. Heat the oil in a wok and fry the wing joints on high heat until browned, about 3 minutes. If your wok is not large enough to hold the wings in a single layer, brown the wings in batches. Stir together the remaining ingredients, adding the hot pepper to taste, and add to the wok; stir well. Reduce the heat to low, cover the wok, and simmer until the wings are tender, about 30 minutes. Stir frequently after 15 minutes; the sweet glaze gets thick and might burn. Serve warm.