|
|
Finger Drumsticks
1 1/2
pounds chicken wings - 12 to 15
salt and pepper
1 cup chicken bouillon
1 tablespoon cornstarch
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon pepper
3 tablespoons lemon juice
2 tablespoons soy sauce
1/8 teaspoon garlic salt
Cut off and discard wing tips; divide each
wing in half by cutting through joint with a
sharp knife. Sprinkle wings with salt and
pepper.
Place in slow-cooking pot.
Pour bouillon over chicken.
Cover and cook on low for 4 to 5 hours or
until tender.
Drain; place on broiler pan.
Meanwhile, in small saucepan, combine
cornstarch with sugar, salt, ginger, pepper,
lemon juice, soy sauce and garlic salt.
Simmer, stirring constantly, until mixture
thickens.
Brush some sauce on chicken; brown under
broiler.
Turn; brush sauce on chicken and brown other
side.
Makes about 25 to 30 appetizers.
Recipe may be doubled for a party.
Keep appetizers hot and serve from
slow-cooking pot.
|
|
