Place disjointed chicken wings in a large sealable plastic bag, pour ½ cup soy sauce into bag, press out air and marinade for a least one hour, turning to coat all wings. Meanwhile, heat a large sauté pan over medium heat, add the oil and sauté the ginger to release the fragrance; about 3-4 minutes. Add all of the marinated chicken wings to the hot oil and pan fry for 5 minutes on both sides (discard the marinade). Carefully pour in the water, remaining ¾ cup soy sauce, sugar and whole green onion stalks. Cover the pan with a lid and braise over medium low heat, stirring occasionally until the liquid is cooked off, and a thick gravy is in the bottom of the pan. Toss to coat the wings and serve.