Sweet and Sour Chicken Wings

These are delicious chicken wings that take a little time to put together, but are well worth the effort.

Recipe contributed by Carol Neishi

3 pounds of chicken wings

2 teaspoons garlic salt

vegetable oil

1 cup cornstarch

2 eggs

Sauce

¾ cup sugar

¼ cup chicken stock

5 tablespoons ketchup

½ teaspoon salt

½ cup Japanese rice vinegar

1 tablespoon soy sauce

toasted sesame seeds for garnish – optional

In a large resealable bag, add chicken wings and garlic salt, and toss to coat. Allow to marinate for 2 hours in the refrigerator.

In a large Dutch oven over medium high heat, add vegetable oil and bring to 350 degrees.

Meanwhile, add cornstarch to bag and shake to coat all the wings.

In a bowl, add eggs and beat well. Dip each wing in egg and then place in hot oil. Do not overcrowd pan. Allow the wings to lightly brown. Remove to a cookie tray that is lined with paper towels, and continue frying until all the wings are cooked. Divide wings evenly and place on 2 cookie trays and remove paper towels.

Preheat oven to 350 degrees.

In a small saucepan, place all the ingredients for the sauce and bring to a boil. Remove from heat.

Pour sauce over chicken wings and toss to coat. Place in oven and bake for 15 minutes. Turn wings over and continue cooking for another 15 minutes or until lightly browned and cooked through. Garnish with toasted sesame seeds.