Crispy Asian-Inspired Chicken Wings

In a bowl, combine garlic, ginger, dry sherry, and sesame oil to create the marinade.
Add chicken wings to the marinade and let them marinate for at least one hour.
In another bowl, combine cornstarch, flour, baking powder, beaten egg, and milk to form the batter.
Stir until well combined.
Pat the marinated wings dry with paper towels.
Dip each wing into the batter, ensuring it is fully coated.
Allow excess batter to drip off.
Heat vegetable oil in a deep fryer or large pan to 350°F.
Fry a few wings at a time for 3-4 minutes or until golden brown and crispy.
Ensure the wings are cooked through.
Remove wings with a slotted spoon and place them on paper towels to absorb any excess oil.