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1 1/2 lb chicken wings (12 to 15)
1 salt and pepper to taste
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 tablespoon lemon juice
2 tablespoon soy sauce
1/8 teaspoon garlic salt
1. Cut off wing tips. I usually save these with other chicken parts for soup or stock. Divide each wing in half by cutting through joint with a sharp knife or poultry shears.
2. Sprinkle wings with salt and pepper and place in the crockpot. Pour bouillon over the chicken.
3. Cover and cook on low for 4 to 5 hours.
4. Drain; place on broiler pan.
5. Meanwhile, in small saucepan, combine cornstarch with sugar, salt, ginger, pepper, lemon juice, soy sauce and garlic salt. Simmer, stirring constantly, until thickened.
6. Brush some sauce on chicken; brown under broiler. Turn; brush sauce on chicken and brown on other side.
7. Keep appetizers hot and serve from the crockpot.
Recipe may be doubled.
From Crockery Cookery by Mable Hoffman
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