3 lbs. chicken wings
Vegetable oil
1 c. cornstarch
3 eggs, beaten
1/4 c. soy sauce
1/2 c. vinegar
1/2 c. sugar
3 tbsp. catsup
1/2 c. currant jelly
2 tbsp. lemon juice

Heat oil. Roll wings in cornstarch, dip in egg to coat evenly. Deep fry 3 to 4 pieces at a time until golden. Drain, place in shallow pan. Combine soy sauce, vinegar, sugar, ketchup, jelly and lemon juice in small saucepan. Bring to a boil, stirring constantly. Lower heat, simmer 10 minutes. Pour over chicken. Bake 30 minutes until glazed.