GINGER HOISIN MINI CHICKEN DRUMSTICKS

1 (4 inch) piece fresh ginger, grated
2 garlic cloves, crushed
6 tablespoons hoisin sauce
1 tablespoon Chinese hot chile sauce
1 tablespoon light soy sauce
1 tablespoon sugar
1 tablespoon water
1 recipe Mini Chicken Drumsticks*

Combine ginger, garlic, sauces, sugar and water in non-metallic bowl. Add chicken and toss to coat each piece well. Cover and refrigerate at least 1 hour.

Place chicken on wire rack set over baking pan. Bake at 350 degrees until chicken is well browned and cooked through, 35 minutes. Serve warm or at room temperature.

TO MAKE 20 MINI DRUMSTICKS:
Cut first joint of each chicken wing and discard wing tips. Holding a small end of second joint, cut, scrape and push meat down to thick end. Pull skin and meat over end of bone with fingers to resemble baby drumsticks. Cut off knuckle end with scissors or knife. Repeat with remaining chicken wings. Can be prepared 2 days in advance. Cover and refrigerate.

Makes 20 drumsticks
Source: Hors d'oeuvres by Eric Treuille and Victoria Blashford-Snell