Finger drumbsticks
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken wings - 12 to 15 |
| Salt and pepper | ||
| 1 | cup | Chicken bouillon |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Pepper |
| 3 | tablespoons | Lemon juice |
| 2 | tablespoons | Soy sauce |
| ⅛ | teaspoon | Garlic salt |
Directions
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.
Recipe By :
From: Date: File