Japanese Chicken Wings - cooking recipe

Ingredients

1 pkg. chicken wings, cut at joints
1 Tbsp. soy sauce
1/2 c. vinegar
3/4 c. sugar
1/4 c. water
1/4 c. catsup
1 chicken bouillon cube

Preparation

Roll wings in cornstarch, then beaten egg.
Fry in at least 1/2 inch of oil.
Place in baking dish.
Mix all sauce ingredients together in saucepan.
Cook until bouillon cube dissolves.
Pour over wings.
Bake 1 hour, uncovered, in 350\u00b0 oven.