2 pkg. chicken wings

MARINADE:

2 tsp. salt
2 tbsp. sugar
1/4 tsp. Accent
1 tsp. fresh grated ginger
2 tbsp. soy sauce
2 tbsp. sherry

BATTER:

Mix: 1/2 c. cornstarch 2 slightly beaten eggs 3/4 c. water

Batter will be slightly lumpy. Marinate wings at least 1 hour. Dip wings in batter, fry in oil. Drain.

SAUCE:

1 sm. can tomato sauce
1 sm. can undrained pineapple chunks
1/4 c. brown sugar
1/4 c. maple syrup
1/4 c. vinegar
A little less than 1/4 c. soy sauce
Add enough water to measure 1/4 c.
Dash Worcestershire sauce

Mix sauce thoroughly; spread chicken wings in casserole and top with sauce. Heat thoroughly.

Variation: Heat sauce until thick and dip wings individually if desired.