Finger Drumsticks

• 3 pounds Chicken Wings
• 1/2 cups Sugar
• 3 Tablespoons Cornstarch
• 1 teaspoon Salt
• 1 teaspoon Fresh Grated Ginger
• 1/4 teaspoons Pepper
• 3/4 cups Water
• 13 cups Lemon Juice
• 1/4 cups Soy Sauce
• 1/2 gallons Oil, For Frying
• 3 Tablespoons Sesame Seeds

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

chicken, sugar, cornstarch, salt, ginger, pepper, water, lemon juice, soy sauce, oil, sesame seeds

Taken from tastykitchen.com/recipes/appetizers-and-snacks/finger-drumsticks/ (may not work)