ASIAN Sauce: Sweat garlic in oil in saucepan. Stir in remaining ingredients; simmer on medium heat 15 min., stirring occasionally.
CHICKEN Wings: Prepare an ice bath large enough to fit a large pot.
MIX stock and barbecue sauce in large pot; bring to boil. Add chicken; poach 10 min., stirring occasionally. Place pot in ice bath to cool. Transfer chicken to covered container; refrigerate until ready to use. Discard cooking liquid.
TOSS chicken with cornstarch; gently shake off excess cornstarch. Deep fry chicken, in batches, at 350ºF until crisp and done.
FOR each serving: Toss 5 wings with about 1/2 cup (4 oz.) Asian Sauce, 1 heaping Tbsp. scallions and 1/2 tsp. sesame seed.