TROPICAL CHICKEN WINGS

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1 c. olive oil for frying
3 lbs. chicken wings
1 Tbsp. garlic salt
1 c. cornstarch
2 eggs, beaten
1/2 c. cider vinegar
1/4 c. pineapple juice
1/4 c. ketchup
1/2 c. molasses
1 Tbsp. soy sauce
1 Tbsp. chili sauce

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in frying pan. Drain on a paper towel-lined plate.
Stir together vinegar, pineapple juice, ketchup, molasses, chili sauce, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings on lined pan, pour all but 1/2 cup of the sauce overtop, to coat. Reserve remaining sauce to for basting.
Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.

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