Cook the wing tips in water (enough to cover) to make chicken broth.

Sprinkle chicken wings with garlic salt and let them stand for one hour.

Roll the wings in cornstarch and then in beaten eggs.

Fry the wings until brown and crisp.

Place the fried wings in a single layer in a flat pan.

In a saucepan, combine sugar, chicken broth (made from wing tips), catsup, soy sauce, and vinegar.

Cook until the sugar melts.

Pour the sweet and sour sauce over the chicken wings.

Preheat the oven to 325°F (163°C).

Bake the wings for about one hour, basting and leaving them uncovered during the last 15 minutes.