| 1 | Cut off and wing tips. |
| 2 | I usually save these with other chicken parts for soup or stock. |
| 3 | Divide each wing in half by cutting through joint with a sharp knife or poultry shears. |
| 4 | Sprinkle wings with salt and pepper and place in the crockpot. |
| 5 | Pour bouillon over the chicken. |
| 6 | Cover and cook on low for 4 to 5 hours. |
| 7 | Drain; place on broiler pan. |
| 8 | Meanwhile, in small saucepan, combine cornstarch with sugar, salt, ginger, pepper, lemon juice, soy sauce and garlic salt. |
| 9 | Simmer, stirring constantly, until thickened. |
| 10 | Brush some sauce on chicken; brown under broiler. |
| 11 | Turn; brush sauce on chicken and brown on other side. |
| 12 | Recipe may be doubled. |
| 13 | Keep appetizers hot and serve from the crockpot |
