Mandarin Chicken Wings

Mandarin Chicken Wings

24 chicken wings

1 cup cornstarch

2 eggs, beaten

1/2 teaspoon salt

dash garlic salt

1/4 cup milk

cooking oil

Peking Sauce: 

1 cup sugar,

1/4 cup sugar,

1/2 cup white vinegar,

1 teaspoon soy sauce

1 tablespoon ketchup.

Cut the chicken wings at the joint with a sharp knife and discard the tips.  Scrape the meat to one end of the bone so that each piece resembles a small drumstick.

In a large mixing bowl, combine cornstarch, eggs, salt garlic salt and milk to make the batter.  Heat the cooking oil in a heavy 12 to 14 inch skillet over moderate heat until sizzling, but not smoking.  The oil should be at the depth of one inch.  Dip the chicken wings in the batter to coat.  Cook batter coated pieces a few at a time, over moderate heat, turning often, until they are lightly browned.  Remove from the fat and drain on paper towels.  Dip each fried chicken piece in Peking sauce.  Place in a single layer in a shallow baking pan.  Pour the remaining sauce over the wings and bake in a preheated 350 degree oven for 30 minutes or until the sauce is absorbed.  Baste and turn the wings frequently.  Serve warm or cold.

To prepare sauce, combine the sugar, water, vinegar, soy sauce and ketchup in a small saucepan.  Blend and place over medium heat, stirring constantly until the sugar is dissolved.  Remove from the heat.