2 lbs. chicken wings
2 c. water
Garlic salt
1 tsp. ajinomoto
2 eggs
1 c. cornstarch

SAUCE:

1/2 c. sugar
3 tbsp. catsup
1/2 tsp. salt
1 c. vinegar, reg.
1/2 c. stock
3 tbsp. shoyu
1 tsp. ajinomoto

Separate chicken wing tip and boil in water for 30 minutes to make stock. Sprinkle wing with garlic salt and ajinomoto. Let sit for 1/2 hour. Fry in hot oil until slightly brown and place in baking pan. Pour sauce on wings and bake in 350 degree oven until tender. Turn over after 15 minutes. Let chicken brown evenly. Heat sauce before pouring over chicken.