6 cups vegetable oil (up to 8 cups) 
			20 chicken wings
			1 egg, beaten
			1 cup milk
			2 cups all-purpose flour
			2 1/2 teaspoons salt
			3/4 teaspoon fresh ground black pepper
			3/4 teaspoon msg

			1 1/4 cups ketchup 
			1/3 cup white vinegar
			1/4 cup molasses
			1/4 cup honey
			1 teaspoon liquid smoke flavoring
			1/2 teaspoon salt
			1/4 teaspoon onion powder
			1/4 teaspoon chili powder

			Combine the sauce ingredients in a small saucepan
				over medium heat.
			Stir until ingredients are well-combined and bring to a boil.
			Then reduce heat and simmer uncovered for 15 to 20 minutes.

			As sauce is simmering, heat up 6 to 8 cups of oil in a
				deep fryer set to 350 degrees.
			Combine the beaten egg with the milk in a small bowl.
			In another small bowl, combine the flour, salt, pepper and MSG.
			
			When oil is hot, dip each wing first in the flour mixture,
				then into the milk and egg mixture, and back into the flour.
				Arrange wings on a plate until each one is breaded.

			Fry the wings in the oil for 9 to 12 minutes or until light,
				golden brown.
			If you have a small fryer, you may wish to fry 10 of the
				wings at a time.
			Drain on paper towels or a rack.

			When the sauce is done, brush the entire surface of
				each wing with a light coating of sauce.
			
			Serve immediately.