Finger Drumsticks Recipe
Yield: 30 servingsYield: 30 servings
Recipe by luhu.jp
Ingredients:
1 1/2 lb: chicken wings (12 to 15),
1: 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 tablespoon: lemon juice,
2 tablespoon: soy sauce,
1/8 teaspoon: garlic salt,
Directions:
Cut off and wing tips. I usually save these with other chicken parts for
soup or stock. Divide each wing in half by cutting through joint with a
sharp knife or poultry shears. Sprinkle wings with salt and pepper and
place in the crockpot. Pour bouillon over the chicken. Cover and cook on
low for 4 to 5 hours. 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 thickened.
Brush some sauce on chicken; brown under broiler. Turn; brush sauce on
chicken and brown on other side. Recipe may be doubled. Keep appetizers hot
and serve from the crockpot.
From Crockery Cookery by Mable Hoffman.
Yield: 30 servings
Source from luhu.jp
soup or stock. Divide each wing in half by cutting through joint with a
sharp knife or poultry shears. Sprinkle wings with salt and pepper and
place in the crockpot. Pour bouillon over the chicken. Cover and cook on
low for 4 to 5 hours. 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 thickened.
Brush some sauce on chicken; brown under broiler. Turn; brush sauce on
chicken and brown on other side. Recipe may be doubled. Keep appetizers hot
and serve from the crockpot.
From Crockery Cookery by Mable Hoffman.
Yield: 30 servings
Source from luhu.jp