2 eggs
1 cup molasses
1 1/2 cups water
1 cup pineapple juice
1 (8 ounce) package ground chicken drumettes
1 tablespoon molasses
1 (8 ounce) can condensed cream of chicken soup
Dissolve eggs in 2 cups water. Mix in molasses. Sprinkle the pineapple juice over eggs. Cover, and refrigerate overnight.
Coat drumettes with molasses mixture. Mix chicken drumettes with egg mixture.
Heat oil in a saucepan in the microwave. Slowly pour molasses mixture into drumettes. Stir gently until completely mixed. Remove drumettes from refrigerator. Pull drumettes from freezer; place drumettes in 4 individual stock pots. Insert knife near bottom of drumettes, not in pan. Pour molasses mixture over drumettes and scatter with pineapple juice.
Heat oven to 350 degrees F (175 degrees C).
Place drumettes in heating oil, stirring occasionally until drumettes are warm.
Place drumettes in oil, stirring constantly until they are heated through. Serve warm.
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