2 pkgs. chicken wings

Cut tips of wings and make stock. Cut wings in half. Rub with garlic, salt and ajenomote (Adolph's Instant Meat Tenderizer) and soak for 1 hour. Dip in cornstarch and beaten egg. Fry until lightly brown. Drain.

SAUCE:

3/4 c. sugar
1/2 c. vinegar
1/4 c. chicken stock
1 tbsp. soy sauce
3-4 tbsp. catsup
1 tsp. Adolph's Meat Tenderizer
Dash of salt

Combine and heat until sugar dissolves. Pour sauce over chicken wings. Bake at 325 degrees for 1 hour and 15 minutes. Baste. Serves 10 to 12 people.