Place duck wings and 500g water into the main pot. Cover with the lid and measuring cup. Set: 8 minutes/140°C/speed 1 (reverse) for blanching. Remove the duck wings, rinse with warm water, and set aside. Clean the main pot.
Insert the stirring attachment into the main pot, locking it onto the blade unit. Add the blanched duck wings, 100g water, cinnamon, Sichuan peppercorns, bay leaves, star anise, dried red chilies, ginger slices, light soy sauce, dark soy sauce, rock sugar, and cooking wine. Cover with the lid and measuring cup. Set: 30 minutes/140°C/speed 1 (reverse) for braising.