FINGER DRUMSTICKS

1 1/2 lb chicken wings (12 to 15)
salt and pepper
1 cup chicken bouillon
1 tbsp cornstarch
1/4 cup sugar
1/2 tsp salt
1/4 tsp ground ginger
1/8 tsp pepper
3 t lemon juice
2 tbsp soy sauce
1/8 tsp garlic salt

Cut off and wing tips. 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.

Keep appetizers hot and serve from the crockpot.

Recipe may be doubled.

Servings: 30
Source: Crockery Cookery by Mable Hoffman