Chicken Wings

• 3 lb. chicken wings
• 1 c. katakuriko (potato starch)
• 2 eggs, well beaten

Sauce:

• 3/4 c. sugar
• 1/2 c. Japanese vinegar
• 1/4 c. chicken stock
• 3 – 4 Tbsp. catsup
• 1 Tbsp. shoyu
• 1 tsp. ajinomoto
• dash salt

(Heat sauce until sugar is melted.) Cut wings at joints into three pieces. Make chicken stock with the tip end of the wings. Sprinkle garlic salt and ajinomoto on the pieces of wings and let marinate for an hour. Flour the pieces in potato starch and then dip in eggs. Fry until golden color and drain on paper towel. Line the pieces in baking pan and pour the sauce over them. Bake in moderate oven (350 degrees F.) for 45 minutes or 1 hour turning occasionally to evenly coat the chicken with sauce. Wings are done when sauce is slightly thick.