Finger Drumsticks

chef.tim.lee's picture

Sep. 16, 2011


Chicken wings 1 1/2 Pound (12 To 15 Pieces)
Ground ginger 1/4 Teaspoon
Pepper 1/8 Teaspoon
Chicken bouillon 1 Cup (16 tbs)
Lemon juice 3 Tablespoon
Cornstarch 1 Tablespoon
Soy sauce 2 Tablespoon
Sugar 1/4 Cup (4 tbs)
Garlic salt 1/8 Teaspoon
Salt 1/2 Teaspoon
Salt To Taste
Pepper To Taste


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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 300 Minutes
Ready In: 300 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 123Calories from Fat 24

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 415 mg17.29%

Total Carbohydrates 8 g2.7%

Dietary Fiber %

Sugars 5 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet