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Sweet and Tangy Chicken Wings




List of Ingredients



• 5 pounds chicken wings
  
• 2 large eggs
  
• 2/3 cup cornstarch
  
• 2 tablespoons vegetable oil
  
• 1 cup sugar
  
• 1 cup chicken broth
  
• 1 cup white vinegar
  
• 1/2 cup ketchup
  
• 2 teaspoons soy sauce
  
• 4 cloves garlic, minced
  
• 4 teaspoons cornstarch blended with, 4 teaspoons cold water
  






Instructions



1. Rinse wings and pat dry. In a bowl, beat eggs until blended. Place the 2/3 cup cornstarch in a shallow bowl. Dip the chicken in the egg to coat, then dip in the cornstarch to lightly coat on all sides.
   
2. Place 1 tablespoon of vegetable oil into two 13-in. x 9-in. x 9-in. and spread all around to cover the bottom, (cover the bottom of the pan with tinfoil first to make for an easier clean-up, then put the oil on the tinfoil).
   
3. Set pan in a 450 degree oven, until the oil is hot. Arrange chicken in a single layer in each pan. Bake chicken until lightly browned on bottom, (about 20 minutes)turn chicken over and bake until lightly browned on the other side (another 20 minutes), remove from pan. Spoon off and discard any fat.
   
4. While the chicken is in the oven mix sugar, broth, vinegar, ketchup, soy sauce and garlic in a 2-qt. saucepan. Bring to a boil; continue to boil, stirring constantly until well blended. Stir cornstarch and water mixture into heated sauce to thicken.
   
5. Pour the sauce over the chicken wings. Contine to bake until the sauce is bubbly, (about 5 minutes) enjoy.