Japanese Chicken Drumsticks

  

Japanese Chicken Wings Drumsticks

Serves 6

Serve with basmati rice

The original recipe uses chicken wings, but as we had drumsticks in the freezer, we used those -- to yummy success.

12 large chicken drumsticks, with skin

Sprinkle chicken pieces with salt and pepper.

 Bake at 375 F about 30 minutes, until mostly done.

When cool enough to handle, remove the skin, toss away.

With a fork, remove meat from bones* and put into baking dish or dutch oven.

While chicken is baking,

make the sauce in a saucepan:

  2 Tbsp cornstarch

1 1/2 cups water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup white or rice vinegar

1 - 2 cloves garlic, minced

1 - 2 tsp fresh ginger, minced

1/8 tsp black pepper

Cook sauce over medium heat until mixture thickens.

Then pour over chicken. 

Bake about 30 minutes at 375 F, uncovered 

  

*Save the leg bones to make soup stock another day.

Photo source:  Yahoo images