Author Angela Litzinger at test.angelaskitchen.com
1/2cupgluten free ketchup
1/2cuppacked brown sugar
1 1/2tablespoonsgluten free mustard
1teaspoonpeeled and fresh grated ginger
1/2teaspoonred pepper flakesoptional
3 1/2poundschicken drumsticks or thigh/leg comboskin removed
In a small saucepan mix together ketchup, brown sugar, lemon juice, mustare, Worcestershire sauce, ginger, garlic and red pepper flakes (if using). Cook over medium heat until brown sugar has melted into sauce.
Oil the crock of a slow cooker. Lay chicken in crock and pour only half of the sauce over chicken. Cover remainder of the sauce and put into refrigerator. Put lid on slow cooker. Cook on low for 6 to 7 hours until chicken is tender and cooked through. When ready to serve, heat the reserved sauce and serve with chicken.
You can also bake the chicken in an oiled pan (again covered with half the sauce) at 350 degrees F for about an hour.