20    Chicken wings
1/8 ts Garlic salt
1 1/2 c  Cornstarch
3    Eggs
6 tb Water
Cooking oil
1 c  Sugar
3/4 c  Vinegar
1/4 c  Water
1/8 c  Soy sauce
1/2 c  Catsup
1/2 c  Slivered almonds, walnuts

Cut wings at first joint and discard the tips. Wash and dry on paper towel
and sprinkle lightly with garlic salt.

Mix cornstarch, eggs and water, stirring to form a smooth batter. Dip wings
in batter and deep fry in oil. LEt sit while making sauce.

Sweet and sour sauce: select a pan in which all wings can be coated evenly,
such as a large electric fry pan. Combine sugar, vinegar, water, soy sauce,
catsup and bring to a boil, stirring occasionally. As sauce begins to
thicken, add wings and cook on medium heat. Turn wings carefully to coat
thoroughly with sauce.

Garnish with nuts, if desired. Grated sesame adds a good flavor.

When scaling down for 15 wings, make the full sauce recipe and only scale
the batter part.