Dry Garlic Wings,
The Red Hot Chili Paper

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      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.

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