Recipe - Finger Drumbsticks

1 One half pound Chicken wings 12 to 15
Salt and pepper
1 cup Chicken bouillon
1 tablespoon Cornstarch
One fourth cup Sugar
One half teaspoon Salt
One fourth teaspoon Ground ginger
1/8 teaspoon Pepper
3 tablespoon Lemon juice
2 tablespoon 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
slowcooking 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 slowcooking pot.

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip