Preheat an oven to 425 F. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss the wings with a little oil, salt, and pepper. Lay the wings on the baking sheet and roast for 20 minutes.
While the wings roast, heat a cast iron skillet over medium heat and add a little oil. Char the onion, cut side down, with the ginger until both are charred. Remove from the heat.
Add the wings, charred onion, charred ginger, cinnamon, anise, and coriander to a large stock pot. Add the chicken broth and water. Bring to a simmer over medium-low heat, skimming away any foam or scum that rises to the surface. Simmer at a gentle rolling boil for 1 hour. After an hour, strain the broth through a mesh strainer into a smaller pot and return to the stove. Season to taste with fish sauce, sugar, and salt or msg. Keep the broth hot.