PREPARATION:

1. For marinade, combine soy sauce, sherry, sugar, cornstarch, two-thirds of minced garlic and red pepper in large bowl; mix well. Stir in wing pieces; cover and marinate overnight in refrigerator, turning once or twice.
2. Drain chicken wings, reserving marinade. Heat wok over high heat 1 minute or until hot. Add vegetable oil and heat 30 seconds. Add half of wings; cook 10 to 15 minutes or until wings are brown on all sides, turning occasionally. Remove with slotted spoon to bowl; set aside. Reheat oil in wok 30 seconds and repeat with remaining wings. Reduce heat to medium. Pour off any remaining oil.
3. Add remaining garlic and onions to wok; cook and stir 30 seconds. Add wings and chicken broth. Cover and cook 5 minutes or until wings are tender, stirring occasionally to prevent wings from sticking to bottom of wok.
4. Add reserved marinade and stir-fry wings for 1 minute until glazed with marinade. Add sesame oil; mix well. Transfer wings to serving platter; sprinkle with sesame seeds. Garnish, if desired. Serve immediately.