In a non-reactive bowl, combine chicken wings with salt, sugar, onions, thyme, bay leaves, anise and garlic; toss to distribute evenly.
Cover bowl with plastic wrap and refrigerate for 24 hours.
Remove wings and discard aromatic marinade. Wipe any excess salt and sugar from the wings and lay them on a wire rack. Refrigerate for another 24 hours uncovered. (The refrigeration step may be omitted, but the skin will not crisp as well.)
When ready to serve, fill a heavy-bottomed pot to a depth of 2-3 inches of oil and heat to 375 degrees. Dust wings in Wonda flour and set aside to allow to coat.
Begin to prepare sauce. In a separate heavy-bottomed pot, reduce orange juice by three-quarters over medium-high heat. Combine all sauce ingredients with orange juice reduction and heat until just warm. Season with salt to taste.
Fry wings at 375 degrees until cooked through and crispy; about 11-13 minutes. Transfer wings with slotted spoon to paper-lined tray to drain excess oil.
In a non-reactive bowl, combine wings and sauce and toss to coat.
Serve with celery or citrus segments, Point Reyes blue cheese crumbles and additional sauce.