2 lbs. chicken wings, tips cut off
1 12 oz. jar Dry Garlic Sparerib Sauce
2 tbsp. cornstarch
1/4 cup water
Separate wings into 2 parts. (The little "drumstick" part and the other part) Arrange on a baking sheet and bake at 400 for about 25 - 30 minutes. Wings should be cooked
through and just starting to crisp.
While your wings are cooking, heat garlic sauce in a medium sauce pan. Bring to a boil. Mix cornstarch with water and add to sauce. Let boil until sauce becomes thick and
sticky. (If it doesn't thicken as nicely s you'd like it to, add more of the cornstarch/water mix.)
Remove wings from oven and place in a large bowl. Toss with the garlic sauce and serve with
lots of napkins.