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Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips. Pat dry with paper towels.
Mix together the flour, nutmeg, cayenne pepper, five spice powder, sea salt, black pepper and ground ginger.
Prepare an egg wash by whisking together the eggs and milk.
Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
Add the oil and garlic to a small saucepan.
Saute over medium heat until the garlic is softened but not browned.
Add the remaining ingredients and simmer slowly for about 15-20 minutes or until the volume had reduced and the sauce is thick enough to coat the back of a wooden spoon.
Pour over all the cooked wings in a large bowl and toss well to cover the wings in the glaze before serving.
You can also just serve the glaze as a dipping sauce if you prefer.