Finger Drumsticks

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.

Blue Cornmeal Chicken Wings

1/4 cup Lime Juice
1/4 cup Vegetable Oil
1/2 cup Crushed Red Pepper Flakes
Or To Taste
10 Chicken Wings (About 2 Lbs)
2 tablespoons Butter Or Margarine
1/2 cup Blue Or Yellow Cornmeal
2 tablespoons Unbleached All Purpose Flour
1/2 teaspoon Salt
1/2 teaspoon Ground Cumin
1/8 teaspoon Pepper
Blue Cornmeal Chicken Wings Mix

Combine lime juice, oil and red pepper flakes in a large glass bowl.
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off
discard excess skin. Place wings in oil mixture; stir to coat. Cover
and refrigerate at least 3 hours, stirring occasionally; drain. Heat
oven to 425 degrees F. Heat margarine in rectangular pan, 13x9x2", in
oven until melted. Shake remaining ingredients in plastic bag, or mix
in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake
uncovered 20 minutes, turn. Bake until golden brown, 20 to 25 minutes
longer. Makes 20 appetizers. Flakes are not the same as red pepper and
it can be as hot as you want it by adding more.