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.