Batter:

1 c. cornstarch
1/4 c. milk
2 eggs
1/2 tsp. salt
1/2 tsp. Accent (MSG, optional)
dash of garlic salt

Sauce:

3/4 c. sugar
3/4 c. water
1/2 c. vinegar
1 tbsp. soy sauce
1 tbsp. ketchup

Use 20 to 24 fryer chicken wings. Joint the wings; save the tips for soup. Push the meat to one end of the wing to form a small drumstick. Dip chicken wings in batter and deep-fry until golden brown. Remove from oil; place on paper towel to drain. Then dip in sauce; place on cookie sheet.

Bake at 350°F for 30 minutes, basting often with sauce.