Lunargan’s Chicken Wings
Yield: 6
20 chicken wings
1/8 tsp garlic salt
1-½ cup cornstarch
3 eggs
3 tbsp hot sauce
3 tbsp water
Cooking oil
Cut wings at first joint and discard the tips. Wash and dry on paper towel and sprinkle lightly with garlic salt.
Mix cornstarch, eggs, hot sauce and water, stirring to form a smooth batter. Dip wings in batter and deep fry in oil.
Serve with small bowl of mild, medium or hot wing sauce for dipping.
Enjoy!