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.
