2-3 lbs. chicken wings
Garlic salt
1 c. potato starch
2 eggs, beaten
Oil for frying
Toasted sesame seeds
Chopped green onions

E:
3/4 to 1 c. honey
1/2 c. cider vinegar
1/4 c. pineapple juice
3-4 tbsp. catsup
1 tbsp. soy sauce

Remove wing tip and discard. Split the remaining portion in half. Rub garlic salt on wings and let stand 5 minutes. Place the potato starch in a bag; add a few wings at a time and shake to coat. Dip coated wings in eggs. Fry in hot oil until golden brown on both sides; drain. Place wings in a foil-lined pan. Heat sauce ingredients and pour over wings (reserve some for basting). Bake at 350 degrees for 30 minutes, turn wings, baste and cook an additional 15-20 minutes. Wings can be garnished with sesame seeds and green onions if desired.

Potato starch can be found in the Asian foods section of market.