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

Cut the chicken wings in half at joint. Cut off tips of wings and discard.

Dredge chicken in cornstarch, coating well; dip in egg. Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 375 degrees. Fry chicken until golden brown; drain on paper towels. Place chicken in a 13x9x2 inch baking dish; set aside.

Combine jelly and remaining ingredients in a small saucepan. Bring mixture to a boil over medium heat; reduce heat, and simmer uncovered. Bake at 350 degrees for 30 minutes, basting once. Yield: About 3 dozen.