Truly finger-lickin' good!
10-12 (about 4 lbs. total) chicken drumsticks
1/4 tsp. sea salt
Dashes ground black pepper
1 cup (8 oz.) Root Beer soda (regular, not diet)
1 cup ketchup
1/4 cup freshly squeezed lemon juice, seeds removed
2 Tbs. worcestershire sauce
1/4 cup yellow onion, finely minced
1 Tbs. ginger root, peeled and grated
1 clove fresh garlic, finely minced
1 heaping Tbs. whole wheat flour
2 Tbs. cold milk
Coat the inside of the crock pot with non-stick spray.
Remove the skin from each drumstick, by pulling down and using a knife to carefully cut back the attached skin. (I use kitchen shears to then cut the access skin off, once to the bottom of the drumstick). Place the drumsticks in the crock pot, and sprinkle with salt and pepper.
In a medium-sized bowl, whisk together root beer, ketchup, lemon juice, worcestershire sauce, onion, ginger, and garlic. Pour over drumsticks, being sure to coat evenly.
Cook on LOW for 5-6 hours, or until chicken is tender, but not falling all the way off the bone.
Turn crock pot off. Transfer drumsticks to a plate, being carefully not to let the meat fall off; set aside. Ladle all of the sauce from the crock pot to a medium-size saucepan. Heat sauce, uncovered, over medium heat, until sauce has reduced by half, about 20-25 minutes. Once sauce is reduced and slightly thickened, combine the flour and milk in a cup, then whisk it slowly into the sauce. Continue to cook over medium heat, until thickened.
Place drumsticks back into the crock pot and pour thickned sauce over them. Let them reheat for a few minutes, then serve.