LOCATION: Recipes >> Crockpot >> Chicken Wings
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Chicken Wings
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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.
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