After snipping the tips off the wings and disjointing them, lay them out
on a cookie sheet. Sprinkle evenly with GRANULATED GARLIC. Turn the wings
over and sprinkle the other side. Cover the tray and let the wings stand
for 30 minutes in the fridge. While you're waiting, mix all the sauce
ingredients together in a pan and cook over medium low heat until the
mixture comes to a boil, stirring often. Once it has a soft boil going,
turn the burner off, remove from heat, and let the sauce sit. Put the
cornstarch in a roomy bowl. In another bowl, add the eggs and beat well.
In a large skillet, heat 1 TB. of shortening or oil. We fried our wings in
three batches, adding 1 TB. of oil before each batch. When the oil is hot
enough to fry in but not so hot it's smoking, it is ready to go. Roll the
wings in the cornstarch first and then dip them in the egg mixture. Place
in the frying pan and fry the wings until golden brown. Make sure you're
turning them after each side gets a golden crust. This takes about 5
minutes or so. Remove from pan onto a cookie sheet that has a lip on it,
or a jelly roll pan. Once all the wings have been fried and placed on the
sheet, take the sauce and spoon it over all the wings. Bake at 350° for
about an hour. Halfway through baking, turn the wings and baste with the
sauce in the pan. The sauce will thicken and start to caramelize on the
wings. Remove the wings from the pan carefully so the delicious crust is
not dislodged. Serve alone as appetizers, or with white or fried rice for
a tasty meal.
Yield: 48 pieces or so.
Prep. time: 15 minutes.
Cooking time: 1 hour &15 minutes for browning and baking time.