Corn Crisped Chicken Wings with Spicy Dipping Sauce

2 eggs
2 tbsp. cooking oil
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups cornmeal
3 lbs. chicken wings, separated (tips removed)
1/3 cup butter
Spicy dipping sauce (recipe following)

Beat eggs with oil, salt and pepper in shallow dish. Put cornmeal in another dish. Dip separated wings in egg mixture, shake to remove excess, then roll pieces in cornmeal to coat all sides. Put on waxed paper, let stand 10 minutes to dry a little.

Heat oven to 375 degrees F. Put butter in large shallow baking pan (at least 13 x 9 x 2 inches) and set in oven to melt. Put chicken in pan and bake 30 minutes.

Turn pieces and bake 30 minutes more, or until brown and tender. Serve with Spicy Dipping Sauce. Serves 4 to 6.

SPICY DIPPING SAUCE:

1 tbsp. butter
2 tbsp. finely chopped onion
1/2 tsp. curry powder
3/4 cup ketchup
1/2 cup water
1 tsp. Worcstershire sauce
1/2 tsp. prepared horseradish
1/8 tsp. pepper

Heat butter in small saucepan over moderate heat. Add onion and curry powder, stir for 3 minutes. Stir in remaining ingredients, simmer for 20 minutes and serve hot. Makes about 1 1/4 cups.