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Chicken Wings                                           Ione Oertel

3 lbs. Chicken Wings                                2 cup flour

2 cup cornstarch                                        4 well beaten eggs

Cut wings into thirds, saving tips for broth.  Dip wings into flour and cornstarch mixture.  Dip into eggs.  Brown in oil and put into a 9 x 13 pan.  Cover with sauce.

Sauce

3/4 cup sugar                                              2 cup vinegar

1/4 cup chicken broth                               3 to 4 Tablespoons soy sauce

2 teaspoon salt                                           3 heaping Tablespoons catsup

To make broth, boil wing tips in 1 cup water and 2 Chicken bouillon cubes.  Bring sauce ingredients to a boil.  Pour over chicken and bake at 350 degrees for 45 minutes.  After baking about 20 minutes, baste with drippings.  This can also be used as a main dish.