"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Finger Drumsticks Recipe

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This recipe for Finger Drumsticks, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Hotchkiss
Added: Tuesday, February 19, 2008


3 lbs. small chicken wings (about 16)

1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup water
1/3 cup lemon juice
1/4 cup soy sauce
1/4 cup Worchestershire sauce

Preheat oven to 400 degrees. Rinse wings and cut off wing tips. Cut wings in half at the joint. Line the bottom of a broiler pan with foil. Spray with cooking oil, and place wings in pan. Bake the wings at 400 degrees for 15 minutes. Then turn. Cook 15 more minutes.

While wings are cooking, prepare the glaze. Mix all sauce ingredients in a sauce pan and boil, stirring constantly, until mixture thickens. Remove from heat.

Brush the wings with the glaze and cook for 10 more minutes. Turn wings. Brush 2nd side with glaze. Cook 10 more minutes. Turn wings twice more, brushing each time with sauce, and cooking each time for 10 more minutes. Remove from oven and place wings on a serving dish. Use extra sauce to drizzle over wings before serving.




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