Sweet-and-Sour Chicken Wings

Makes 24 to 30 pieces

Prep: 20 minutes, Bake: 30 minutes

2-1/2 pounds chicken wings (12 to 15 wings), 1/2 cup all-purpose flour, 1/4 teaspoon garlic salt (might be substituted on 1 glove of garlic), 1/4 teaspoon lemon pepper seasoning, 3 tablespoons cooking oil, 3/4 cup sugar, 1/2 cup vinegar, 1/4 cup unsweetened pineapple juice(might be substituted on orange juice), 1/4 cup ketchup, 1 teaspoon soy sauce, 1 egg (my addition)

Cut off and discard wing tips from chicken wings. Cut each wing at joint to make 2 sections. In a shallow dish, combine flour, garlic salt, and lemon pepper seasoning; coat chicken pieces with flour mixture. Prepare the egg wash: mix egg and couple tablespoons of water. Dip each of chicken pices in the egg wash mixture.

Heat oil in a 12-inch skillet; add coated chicken pieces and cook until browned, turning occasionally. Remove chicken from skillet and arrange pieces in a shallow baking dish.
In a medium saucepan, combine sugar, vinegar, pineapple juice, ketchup, and soy sauce; heat to boiling, stirring to dissolve sugar. Pour over chicken. Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is no longer pink, turning pieces over after 15 minutes. Makes 24 to 30 pieces.