Like other reviewers, I made a few tweaks. I did not add water, and used just 3 tbsp of vinegar. It really was not a sauce, more like a basting liquid, and it didn't have much appeal as is. I added some thai chili sauce, and that thickened it up a bit. Next time I might use honey.
I did not fry the drumsticks first, just dipped them in milk and flour, then baked for about 30 minutes. Then I added the sauce and kept basting every few minutes. The sauce had good flavor, but after you bite into the drumstick, all you get is baked chicken.
For that reason, next time I might try de-boning the chicken after baking, then basting the small pieces in the sauce. Or maybe do chicken breasts in the crock pit, shred, then baste. The base recipe is a good combination of flavors, it really was sweet and sour and tasty, but for my tastes, I will apply it differently since I like things covered in sauce.
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Like other reviewers, I made a few tweaks. I did not add water, and used just 3 tbsp of...