1 1/2 lbs. chicken wings (12 to 15)
Salt and pepper
1 c. chicken bouillon
1 T. cornstarch
1/4 c. sugar
1/2 t. salt
1/4 t. ground ginger
1/8 t. pepper
3 T. lemon juice
2 T. soy sauce
1/8 t. garlic salt
Cut off and discard wing tips; divide each wing in half by cutting through joint with a sharp knife. Sprinkle wings with salt and pepper. Place in crockpot; pour bouillon over; cover; cook on LOW 4 to 5 hours or until tender. Drain; place on broiler pan.
Meanwhile in small saucepan, combine cornstarch with sugar, salt, ginger, pepper, lemon juice, soy sauce and garlic salt. Simmer, stirring constantly, until mixture thickens. Brush wings with sauce; brown under broiler; turn; brush and brown other side.
Makes about 25 to 30 appetizers.
Keep warm and serve from crockpot.