Toast cinnamon stick, star anise, cloves, ginger Sichuan peppercorns, black peppercorns, and white peppercorns in a small skillet over medium, tossing once, until fragrant, about 3 minutes. Let cool; grind to a powder in spice mill or coffee grinder.
Do Ahead: Five-Spice Powder can be made 1 month ahead. Store airtight at room temperature. (Or use a really good pre-made Five-Spice mix)
1. Mix half of ginger, ¼ cup dark soy sauce, and Five-Spice Powder in a medium bowl. Add wings; toss to coat. Cover and chill at least 1 hour and up to 8 hours.
Heat oil in a wok or large deep-sided skillet over medium-high.
Add star anise, licorice root (if using), cinnamon stick, shallot, scallions, garlic, chile, and remaining ginger and cook, stirring, until fragrant, about 2 minutes.
Add rock sugar, white pepper, Sichuan peppercorns, and remaining 1 tsp. Five-Spice Powder and stir to combine. Pour in low-sodium soy sauce, remaining ¼ cup dark soy sauce, and water.
Bring to a boil, then reduce heat to medium-low. Allow to reduce to 1/2 quantity.
2. Remove anise and cinnamon. The add to high powered blender and blend until smooth.(Be careful. Hot liquids in a blender can shoot in. Make sure you have a lid on it and for good measure, hot into the lid. If you are able to start the blender on low, then increase. I used the smoothie setting) Pour into a squeeze bottle.
Preheat smoker to 225°.
Lift chicken wings out of marinade; discard marinade. Allow to come to room temp (usually an hour)
Place on preheated smoker grate. Baste with sauce. Smoke for 30 minutes, then flip. Baste again. Smoke for another 30 minutes and check temp. You may have to repeat again. Wings should temp at 165°-170°. This should take between 60-90 minutes.
Wrap in foil and let rest up to 30 minutes before serving.