In a large bowl, combine garlic, oyster sauce, honey, soy sauce, Shaoxing wine, brown sugar, chicken bouillon, ginger powder, paprika, turmeric, and black pepper.
Pat the chicken wings dry with paper towels, add them to the bowl, and mix until evenly coated. Cover and marinate in the refrigerator for at least 4 hours, or overnight for best flavor.
Heat a griddle or large skillet over medium-high heat and coat with a thin layer of cooking oil. Place the marinated wings in a single layer, reserving the leftover marinade. Sear the wings for 2–3 minutes per side until lightly browned.
Reduce the heat to medium-low, drizzle the reserved marinade evenly over the wings, and continue cooking for 5–6 minutes per side.
Move the wings to the center of the griddle, add 1/4 cup of water, and cover with a cooking dome or lid. Steam for 4–5 minutes, or until the wings are fully cooked through and tender.
Uncover the wings, sprinkle with sesame seeds and sliced green onions, and serve hot.
