In a bowl, marinate chicken wings, oyster sauce, salt, pepper, 5 spice powder sugar, garlic, ginger. Refrigerate for at least 1 hour.
Combine all the sauce ingredients in a pan. Boiled then simmer until reduction.
In a large pot or fryer, heat 3 inches of oil to 350 degrees. Drain the marinated chicken wings in the strainer. Put the cornstarch flour in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels.
In a small saucepan, add butter, reduction sauce, whole garlic, and dried chilies over high heat until syrupy. Turn off heat, add crispy fried chicken wings and toss.