Penzey'S Sticky Chicken Wings - cooking recipe

Ingredients

2 -3 lbs chicken wings
1 1/2 teaspoons granulated garlic
1 cup cornstarch
6 eggs
3 tablespoons vegetable shortening or 3 tablespoons canola oil, divided
Sauce
2/3 cup sugar
1/2 cup vinegar
3/4 tablespoon ketchup
1 tablespoon soy sauce
1 dash salt
1/4 cup chicken broth

Preparation

Snap off the tips and disjoint wings.
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 of 30 minutes in the fridge.
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 comes to a boil, turn the burner off, remove from heat, and let the sauce sit.
Put the cornstarch in a roomy bowl.
In another bowl, add eggs and beat well.
In a large skillet, heat 1 TB. of shortening or oil per batch.
When the oil is hot to fry in, roll the wings in the cornstarch first and then dip in the egg mixture.
Place in frying pan and fry until golden brown. Takes about five minutes.
Remove from pan to a cookie sheet that has a lip on it, take sauce and spoon it over the wings.
Bake at 350 degrees 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.
Remove wings from pan carefully.
Serve as appetizers, or with rice.