Garlic salt
3 lbs. chicken wings
Cornstarch
1 egg
Water
Food coloring
1 tsp. soy sauce

SAUCE:

3/4-1 c. sugar
1/2 c. vinegar
1/4 c. chicken stock
4 tbsp. catsup
1 tsp. Accent

Disjoint wings in 3 sections. Use tips for bouillon; boil in small amount of water.

Sprinkle wings with garlic salt and Accent; let stand 1 hour. Dip wings in cornstarch, then in egg (beaten) combined with 1 tablespoon water and a drop or two of yellow food coloring.

Brown in hot oil until golden. Place in shallow 9x13 pan. Cover with sauce. Bake at 325 degrees for 45 minutes.