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
