MANDARIN CHICKEN WINGS
Serves 10-12

24 chicken wings
1 cup cornstarch
2 eggs beaten
½ tsp salt
dash garlic salt
1/4 cup milk
4 cups vegetable cooking oil

Peking Sauce:
1 cup sugar
¼ cup water
½ cup Japanese vinegar
1 tsp soy sauce
1 tb catsup

Cut the chicken wings at the joint with a sharp knife. Discard wing tips. Refrigerate covered until ready to use.

In large mixing bowl combine cornstarch, eggs, salt, garlic salt and milk. Mix with wire whisk. Dip each drumstick into batter coating completely. Heat the oil in a heavy big skillet (oil with a depth of 1 inch) over moderate heat, until sizzling but not smoking. Cook the batter coated drumsticks, a few at a time at moderate heat, turning often, until lightly browned. Remove from oil and set aside to drain on paper towels.

Dip each fried chicken piece in Peking Sauce, and place in single layer in a shallow baking pan. Pour the remaining sauce over the chicken and bake in a preheated 350 oven for 30 minutes or until the sauce is absorbed. Baste and turn frecuently. Serve warm or cold.

To prepare the Sauce: In small saucepan combine the sugar, water, japanese vinegar, soy sauce and catsup. Blend and place over medium heat, stirring constantly until the sugar is dissolved, 7-10 minutes. Remove from heat.