4 lbs. chicken wings
4 c. water
1 c. chicken stock
6 tbsp. soy sauce
2 eggs
2 c. cornstarch
2 tsp. Accent
Garlic to taste

SAUCE:

1 c. sugar
6 tbsp. catsup
1 tsp. salt
1 c. vinegar
Broth from simmering wing tips

Separate wings at joints so that they resemble small drum sticks. Boil the tips in water for 30 minutes. Sprinkle wings with garlic and Accent. Make sauce. Roll wings in egg and cornstarch. Fry wings until slightly brown. Place in 9"x12" pan and pour 1/2 of sauce over the wings and bake at 350 degrees for 15 minutes. Turn wings and pour on remaining sauce and bake another 15 minutes.