Ingredients

• 2 pounds chicken wings, rinsed and patted dry
• 1 tbsp salad oil
• 1/2 cup cornstarch
• 2 tsp water
• 1 large egg, lightly beaten
• sauce:
  • 1/2 cup white sugar
  • 1/2 cup regular strength chicken broth
  • 1/2 cup rice vinegar or white wine vinegar
  • 1/4 cup catsup
  • 1 tsp soy sauce
  • 2 cloves garlic, pressed or minced

Preparation

1. Pour cooking oil into 10- or 15-inch rimmed pan.
2. Put in 450 degree oven to heat oil
3. Stir 2 tsp cornstarch with 2 tsp water, set aside.
4. Dip wings in egg, then in remaining (dry) cornstarch to coat lightly.
5. Add wings to pan, meaty side down.
6. Bake until light brown on bottom, 20-25 minutes.
7. Turn wings.
8. Bake until light brown, about 20 minutes.
9. In a 1-1/2 to 2-quart pan, mix sugar, broth, vinegar, catsup, soy sauce, and garlic.
10. Stir until reduced to about 3/4 cup.
11. Stirring, add cornstarch/water mixture.
12. Bring to a rolling boil.
13. Brush sauce all over wings.
14. Continue baking uncovered until sauce bubbles (about 4 minutes)

Notes

Makes 4 servings, about 3 wings each.

Recipe was originally by Mrs. Ann Anderson of Sitka, AK, and appeared in Sunset Magazine in the 1980's.

This submission was made by Irene of Tempe.  Thanks, Irene!

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