Asian Chicken Finger Drumsticks

The buzz is in the air. I think it has come with the cooler – if 89 degrees can be called “cooler” – temperatures. It’s been tweeted, facebooked, and sent around in emails everywhere…football season is nearly here!

More so than baseball, football is America’s favorite past time. Or maybe I should say eating while watching football is America’s favorite past time. There is nothing more American these days then everyone huddling around an enormous TV and drinking beer and eating hot wings.  There is usually a lot of yelling and screaming and to this day I’m sure “game day” was where I learned how to use all of my favorite cuss words.

Nothing says “football” like a four letter word screamed at the TV.

I think women love football season as much as men. If not for the muscular quarterback with the nice butt on the field, then because this is where they can try out new recipes on a room full of guinea pigs ( pigs being the operative word here). It’s fun for us, and someone has to be there to explain to the kids how exactly a referee got his head stuck in his butt in the first place.

So, here is a good recipe for you to try out at your next get together. It is my grandmother’s recipe. The woman loved a good chicken wing and this is one of her best recipes. It’s very savory with a bit of an Asian flair. You can broil or grill these if you wanted instead of frying, using the sauce to baste often. But I am sure somebody will have a vat of hot oil going and why not fry these puppies instead!

Finger Drumsticks
3 pounds of chicken wings
1/2 c. sugar
3 T cornstarch
1 t. salt
1 t. grated fresh ginger
1/4 t. pepper
3/4 c water
1/3 c. lemon juice
1/4 c. soy sauce
3 T toasted sesame seeds
1/2 gallon oil for frying

Separate wings into drumettes and wings, discarding wing tips ( or save those for stock).

In a small saucepan, heat and stir together all ingredients except the oil. Bring to a boil stirring constantly until mixture thickens. Set aside.

Meanwhile heat oil in a deep sided heavy pot ( oil should go about half way up the sides) to 350 degrees. Make sure you leave plenty of room for the oil to expand. Fry chicken in batches until done, about 8 minutes.Drain on paper towels.

In a large metal bowl, add about a 1/4 cup of sauce to the bottom and then add wings on top. Toss to coat in sauce and then sprinkle with sesame seeds.

Continue until all the wings are done. Serve and enjoy!

Asian Chicken Finger Drumsticks

A retro recipe from my grandmother's recipe box

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Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Course: Appetizer

Cuisine: american, appetizer

Servings: 10 servings

Calories: 238kcal

Author: Two Lucky Spoons

Ingredients

• 3 pounds of chicken wings
• 1/2 c. sugar
• 3 T cornstarch
• 1 t. salt
• 1 t. grated fresh ginger
• 1/4 t. pepper
• 3/4 c water
• 1/3 c. lemon juice
• 1/4 c. soy sauce
• 3 T toasted sesame seeds
• 1/2 gallon oil for frying

Instructions

• Separate wings into drumettes and wings, discarding wing tips ( or save those for stock).
• In a small saucepan, heat and stir together all ingredients except the oil. Bring to a boil stirring constantly until mixture thickens. Set aside.
• Meanwhile heat oil in a deep sided heavy pot ( oil should go about half way up the sides) to 350 degrees. Make sure you leave plenty of room for the oil to expand. Fry chicken in batches until done, about 8 minutes.Drain on paper towels.
• In a large metal bowl, add about a 1/4 cup of sauce to the bottom and then add wings on top. Toss to coat in sauce and then sprinkle with sesame seeds.
• Continue until all the wings are done. Serve and enjoy!

Nutrition

Calories: 238kcal | Carbohydrates: 15g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 424mg | Potassium: 147mg | Sugar: 12g | Vitamin A: 110IU | Vitamin C: 3.5mg | Calcium: 36mg | Iron: 1.2mg

Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!