3 pounds chicken wings, cut at joints, wing tips discarded
1 teaspoon salt
½ cup vegetable oil for frying, or as needed
1 cup cornstarch
3 large eggs, beaten
½ cup red currant jelly
½ cup white sugar
½ cup white vinegar
¼ cup soy sauce
3 tablespoons ketchup
2 tablespoons lemon juice
Preheat the oven to 350 degrees F (175 degrees C).
Pat wings dry and sprinkle with salt. Roll wing sections in cornstarch until all are coated. Dip in beaten eggs until coated evenly.
Heat oil in a large frying pan to about 375 degrees F (190 degrees C).
Deep fry 4 to 6 wings at a time in the hot oil until light golden brown, about 5 minutes. Drain on paper towels then transfer to a shallow baking pan.
Combine jelly, sugar, vinegar, soy sauce, ketchup, and lemon juice in a small saucepan and heat to boiling, stirring constantly. Lower heat and simmer until all jelly is dissolved, about 10 minutes. Pour sauce over chicken.
Bake in the preheated oven until wings are browned, no longer pink in the centers, and juices run clear, 30 to 40 minutes.