3 lbs. (about 16) chicken wings
2 eggs, slightly beaten
2/3 c. milk
1 c. all-purpose flour
2 tbsp. soy sauce
Vegetable oil for deep-frying
Salt

Using kitchen shears, cut off wing tip, cutting at the joint. Reserve tips for use at another time. Cut the other two sections at joint. At center of each section, cut to the bone all the way around, then make 5 cuts lengthwise from circle to ends. Mix next 4 ingredients until smooth and blended. Dip chicken in batter and fry in hot deep oil (350 F. on frying thermometer) until browned and crisp. Drain and sprinkle with salt. Makes about 32 pieces.