• 12 chicken drumsticks
• 1 1/2 cups (375 ml) milk
• 2 tsp (10 ml) cornstarch

• 3/4 cup (175 ml) ketchup
• 1/4 cup (50 ml) packed brown sugar
• 1/2 cup (125 ml) red wine vinegar
• 2 tbsp (30 ml) Worcestershire sauce
• 1 large onion, finely chopped
• 1clove garlic, finely chopped
• 1 tbsp (15 ml) grated fresh gingerroot or
• 1 tsp (5 ml) ground ginger
• 1 tsp (5 ml) crushed dried red peppers

1. Place chicken in shallow pan.
2. Preheat oven to 400°F (200°C). Remove chicken from marinade mixture and place on foil-lined baking pan. Bake for 30 minutes, turning once.
3. Meanwhile, pour marinade mixture into medium saucepan. Whisk in milk and cornstarch. Bring mixture to a boil and simmer, uncovered, for 10 minutes. During the last 10 minutes of baking time, brush drumsticks generously 2 or 3 times with the sauce. Serve remaining sauce with the drumsticks.

6-8 servings
Tips: Fun food, and not too spicy for the kids.
To barbecue drumsticks, use a medium heat and cook for 40 to 45 minutes or until juices run clear when drumsticks are pierced at their thickest part.