Sweet and Sour Chicken Wings

3 lb. chicken wings, cut into 3 sections
1 c. white sugar
1 c. white vinegar
2 tsp. salt
2 tsp. Accent
2 tbsp. catsup
1/2 c. chicken stock
2 tbsp. soy sauce
1/8 tsp. ginger
Separate chicken wing into two portions. Cover wing tips with water and boil for stock. Discard tips. The other (2) sections sprinkle with garlic salt and roll in cornstarch. Dip in 4 beaten eggs. Brown in hot oil. Place in shallow baking pan and cover with sauce.
Combine the sugar, vinegar, salt, Accent, catsup, chicken stock, soy sauce and ginger. Heat until sugar melts. Pour over browned wings and bake 1 hour at 350 degrees, uncovered.  I make the sauce and use it for dipping for other recipes.

Mary Helen's Magnificent Mustard Sauce

2 tbsp sugar
2 tbsp plain yellow mustard
1/2 tsp salt
2 eggs
6 tbsp white vinager
4 tbsp water
On low heat stir till thickened

This is delicious on beef, corned beef and cabbage, sandwiches -- just about anything. Todd here (FM 98.7)  If I have done anything for you over the years this one thing is what you will remember me for. St Patrick’s Day is coming, and if you are doing the whole corned beef and cabbage deal as we do here it is: Mary Helen’s (Erin’s mom) Magnificent Mustard Custard Sauce. I swear I could bathe in this. (Make triple this recipe–you are going to need it)