Chicken Wings with Spicy Apricot Sauce

Directions

• Cut chicken wings into three sections; discard wing tip section. In a shallow bowl or large resealable plastic bag, combine cornstarch, baking powder, salt, pepper and sugar. Dip chicken pieces in eggs, then coat generously with cornstarch mixture.
• In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for about 9 minutes or until juices run clear. Drain on paper towels. Keep warm.
• Meanwhile, in a large saucepan, combine apricots and water; bring to a boil. Reduce heat; cover and simmer until apricots are tender.
• Transfer to a blender or food processor. Add the sugar, vinegar, honey and cayenne; process on high until smooth. Cool slightly. Serve with chicken wings.