Trim the tips off the chicken wings and cut through each wing at the joint.

In a large bowl, combine the chicken wings, shallot paste, crushed black peppercorns, dark soya sauce, light soya sauce, and sugar.

Mix well and marinate for about 15 minutes.

Drain off the marinade and reserve it.

Heat oil in a wok or deep pan until smoking hot.

Add the chicken wings and stir-fry over high heat until browned.

Pour in the reserved marinade and continue stirring until sticky. Keep heat high.

Pour in the Guinness stout and bring to a boil.

Lower the heat and simmer until the liquid evaporates and the chicken is cooked through.

Ensure the chicken is coated with a thick and sticky gravy but not falling off the bones.

Stir frequently, scraping the bottom and sides to prevent sticking and scorching.

Serve the chicken wings on their own or with rice, pasta, or mashed potatoes.