Beau's Sweet-Sour Chicken Wings

Recipe Ingredients

20		Chicken wings
7 1/2 oz	213g	Tomato sauce - (half can)
2 tablespoons	30ml	Orange marmalade
1 tablespoon	15ml	Honey
2 teaspoons	10ml	Ginger - minced
2 teaspoons	10ml	Fermented chili sauce - (summit brand)
2 teaspoons	10ml	Pepper vinegar
4		Garlic cloves - peeled
1 teaspoon	5ml	Salt - (scant)
2 teaspoons	10ml	Msg
1/2 cup	118ml	Water - (more as needed)
1		Tabasco, to taste -(or other hot pepper
		Sauce)

Recipe Instructions

Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses.

Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic.

Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve.

Beau's notes:

* Use vinegar "which has been used to keep a supply of bird's-eye peppers." * After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach. (One should always regard chickens, even if processed in USA or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste products un-excreted, etc. And one should not expect much better from out-of-country chickens.)

Source:
The Bear

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