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.
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