2 lbs. chicken wings
2 tbsp. butter
1 tsp. salt
1 tsp. paprika
1 c. chicken broth (or dissolve bouillon cube in hot water)

BATTER:

1 egg
2/3 c. milk
1 1/3 c. sifted flour
1/2 tsp. salt
1 1/2 tsp. baking powder

SAUCE:

1/2 c. ketchup
1/4 c. prepared mustard

Put wings in casserole or baking dish: dot with butter: season with salt and paprika: pour in broth. Cover and bake in moderate oven (350 degrees) until tender, about 45 minutes. Meanwhile, prepare batter. Beat egg, pour drippings from chicken into measuring cup: add milk to make 2/3 cup.

Add to egg: Sift flour, salt and baking powder into egg and milk, beat until smooth. Dip chicken in batter with tongs: fry 3 or 4 pieces at a time in deep hot fat (365 degrees) 3 to 5 minutes per side, or until golden brown. Drain on absorbent paper. Blend ketchup and mustard, serve with chicken.