Remove loose skin and excess fat from chicken wings, and carefully put into a pot of boiling water.
Allow to boil for 1 minute and pour off the water. Rinse the pot and the wings well.
In a saucepan, mix the remaining sauce ingredients (except for cornstarch) and bring to a boil over medium heat for about a minute. Set aside.
Place wings in a broiling pan and refrigerate until ready to serve.
Just before serving, pour sauce over wings and toss to coat well.
Broil on the bottom shelf for 3-5 minutes on each side, until browned.
Remove wings. To thicken the sauce remaining in the pan, mix together 1 teaspoon of cornstarch with 1/8 cup of water, then blend with the rest of the sauce. Broil for 1-2 minutes until it thickens. Pour over wings and garnish.