Beau’s Sweet-Sour Chicken Wings

Servings: 1
Ingredients:

20    Chicken wings
7 1/2 oz Tomato sauce (half can)
2 T  Orange marmalade
1 T  Honey
2 t  Ginger, minced
2 t  Fermented chili sauce
-(Summit brand)
2 t  Pepper vinegar
4    Garlic cloves, peeled
1 t  Salt (scant)
2 t  MSG
1/2 c  Water (more as needed)
ds Tabasco, to taste
-(or other hot pepper-sauce)

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 degrees 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.)