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In small saucepan, heat ¼ cup of frying oil. On medium heat, add minced garlic. Continuously stir garlic to not burn and fry the garlic evenly. Once the garlic is lightly-golden brown, strain and remove the garlic from the oil. ~4-6 mins. Set garlic aside. (Reserve the garlic oil to fry eggs or make stir fry with!)
In a large bowl marinade the wings in cornstarch, water, salt, onion powder, garlic powder, baking powder, pepper and ginger powder. Mix well and marinate for at least 1 hour but overnight (in the fridge) for best results.
In a small bowl, combine water, oyster sauce, soy sauce, honey, and sugar to make the sauce. Stir well to ensure the sugar has dissolved.
Heat 4-5 cups of frying oil in a large pan/pot to 350F. Toss the wings in the marinade to ensure everything is still nicely coated before frying. Place wings in the oil and fry for 12-14 minutes. Fry in 2-3 batches if needed.
Once wings are a deep golden, crispy and reaches 165F internal temp, strain and set aside.
In a large wok/pan, add ~1 tbsp of oil and sauté dried chilies for 1 minute. (optional, otherwise no oil is needed). Then on med-high heat, pour all of the sauce and bring to a boil. Simmer for 3-5 mins or until the sauce has reduced by ⅓ and slightly thickened.