For Sauce: Stir corn starch, brown sugar and crushed red pepper in a small saucepan. Add corn syrup, soy sauce, sherry, sesame oil, rice vinegar and minced garlic. Cook over mdeium heat and bring to a boil for 1 minute. Remove from heat and stir in toasted sesame seeds. Use immediately or refrigerate for up to 2 weeks.
For Wings: Pat wings dry; sprinkle with corn starch in a large bowl, coating completely. Deep fry wings at 350°F, 10 to 15 minutes, until wings are cooked through.
Drizzle Asian Sesame Sauce over wings and toss to coat.