Miniature Chicken Drumsticks
METHOD: Prepare one day ahead or 1 hour before serving. Cut wing tips off at joint (use tips in soup another day); cut each wing in half at joint. Put into 5-quart Dutch oven or saucepan. Over high heat, in hot salad oil, cook wings stirring constantly, about 7 minutes. Reduce heat to medium, add remaining ingredients, stirring to blend well. Cover and cook about 25 minutes, stirring occasionally. Uncover and cook 10 minutes longer, stirring frequently, until almost all liquid is absorbed and chicken is tender. Cover and refrigerate to serve cold, or warm up when ready to serve. Makes 40 appetizer servings.
20 chicken wings (about 3 lbs.)
2 tablespoons salad oil '/2 cup soy sauce
1/3 cup medium or dry sherry
1/4 cup ketchup
2 tablespoons sugar
1/4 teaspoon ginger