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.)

ASHKENAZIC CHICKEN SOUP And MATZO BALLS WITH FRESH DILL

Servings: 8
Ingredients:

2 lb Chicken wings or drumsticks
9 c  Cold water
1 lg Onion, peeled
1 lg Carrot, peeled
1 sm Parsnip, peeled (opt)
2    Celery stalks, including
-leafy tops
5    Parsley sprigs
3    Dill sprigs
Salt
Pepper
1 T  Snipped fresh dill
--MATZO BALLS--
2 lg Eggs
2 T  Vegetable oil
1/2 c  Matzo meal
1/2 t  Salt
2 T  Water or chicken soup
2 qt Salted water for simmering

Combine chicken wings, water, onion, carrot, parsnip, celery, parsley
and dill sprigs, and pinch of salt to a large saucepan and bring to a
boil. Partly cover and simmer 2 hours, skimming occasionally. Skim
off excess fat. (Chicken soup can be kept 3 days in refrigerator or
can be frozen; reheat before serving.)

Make matzo balls: In a medium bowl, lightly beat eggs with oil. Add
matzo meal, salt and stir until smooth. Stir in water, then let
mixture stand for 20 minutes so matzo meal absorbs liquid.

Bring salted water to a boil. With wet hands, roll about 1 teaspoon of
matzo ball mixture between your palms into a ball; mixture will be
very soft. Set balls on a plate. With a rubber spatula, carefully
slide balls into boiling water. Cover and simmer over low heat for
about 30 minutes or until firm. Cover and keep warm until ready to
serve. (Matzo balls can be kept 2 days in their cooking liquid in a
covered container in refrigerator; reheat gently in cooking liquid or
in soup.)

To serve soup, remove chicken wings, onion, celery, parsnip, parsley
and dill sprigs. Take meat off bones and add to soup; or reserve for
other uses. Add pepper to soup, stir in snipped dill and taste soup
for seasoning. Slice carrot and add a few slices to each bowl. With a
slotted spoon, add a few matzo balls. Serve hot.

‘HOT’ BARBECUED CHICKEN WINGS

Servings: 24
Ingredients:

12    Chicken wings
1/2 c  Flour
1/2 t  Chili powder
1/3 c  Cooking oil
1/2 c  Lea and Perrins Barbecue Sauce
1/2 t  Hot pepper sauce

Remove wing tips and cut wings in half. Dust in a mixture of flour and
chili powder and fry in hot oil, 8-10 minutes on each side, until
golden brown. Drain on paper towels. Heat together the Lea and Perrins
Barbecue Sauce and hot pepper sauce. Add the cooked chicken wings and
simmer for a few minutes.

SPECIAL CHICKEN

Servings: 1
Ingredients:

1 1/2 lb Chicken wings, cut-up into
-segments at joints.
----MARINADE----
---A MIXTURE---
2 tb Soy sauce
1 ts Sugar
1 tb Sherry wine
A few gratings of fresh
-ginger
2 ts Hoisin sauce
1    Clove garlic, minced
1/4 ts Sesame oil
1 ts Salt
ds MSG (optional)
---B MIXTURE---
2    Eggs
1/2 c  Cornstarch
1/2 c  Flour
Oil for deep frying
Lettuce leaves, shredded

Green onion, Chinese parsley and cashew nuts, all chopped, for
garnish This is one of the better deep-fried chicken recipes I’ve
found. It calls for chicken wings, but I used a whole chicken, cut
up Chinese style and just increased the marinade ingredients a tad.

Serve this with side dishes of hoisin sauce, spiced salt (toasted salt
mixed with black pepper about half and half), hot mustard and chili
oil along with a bowl of finely chopped scallions. Dip piece of
chicken into the dip of your choice, then into the scallions and
enjoy! Ice cold beer goes great with this dish. Oh yeah steamed
rice too…

Be sure to use the dark, toasted sesame oil rather than the health
food store stuff.

1. Soak cut-up chicken in marinade ingredients A for 1 hour. Mix
ingredients B into bowl with marinated chicken. Stir well. Will be
very sticky and stiff to mix.

2. Heat 2 inches oil in wok to 375F. Drop batter covered chicken
piece by piece carefully into hot oil. Do not fill wok too full of
chicken or it will take too long to brown. Should take only 5
minutes to cook through. Result will be crispy golden brown chicken
pieces.

3. Drain on paper towels. Place on platter lined with lettuce
shreds.

4. Garnish if desired with chopped green onions, Chinese parsley and
cashew nuts.

From ‘Quick and Easy Gourmet Wok Cooking’ by Kay Shimizu.
Shufunotomo Co. Ltd., Tokyo. 1973. Distributed in the U.S. by Japan
Publications Trading Co. 1255 Howard St., S.F., Ca. 94103. ISBN
0-87040-245-5.

Posted by Stephen Ceideberg; July 11 1991.

PORK AND CHICKEN WING ADOBO WITH SPINACH

Servings: 4
Ingredients:

2 lb Chicken wings
1 1/2 lb Boneless pork
3/4 c  Palm vinegar, distilled
-white vinegar or cider
-vinegar
3 tb Light soy sauce
6    To 8 garlic cloves, peeled
2    Shallots, chopped
1 ts Coarsely ground black pepper
1/2 ts Salt
2    Bay leaves
1 1/2 c  Water
1 1/2 tb Vegetable oil
Fresh spinach, blanched
Hot cooked rice

One of my all time favorite things to eat…

There are many ways of preparing adobo. In this recipe, the sauce is
reduced to a rich savory glaze to coat the pork and chicken.

Cut chicken wings between the joints. Remove tips and save for
stock. Trim fat from pork. Cut meat into 1-inch cubes.

Combine the vinegar, soy sauce, garlic, shallots, pepper, salt and bay
leaves in a non aluminum saucepan; add wings and pork, toss well to
coat and let marinate for 1 to 3 hours.

Add the water to the saucepan; bring to a boil, reduce heat and
simmer for 20 minutes. Using a slotted spoon, remove the chicken and
set aside. Let pork cook for 20 minutes longer. Remove the pork.

Reduce the sauce over high heat to about 1 cup; strain into a bowl.
Spoon off fat.

Heat the oil in a skillet; add chicken and pork and saute until nicely
browned.

Heat the sauce, then combine with chicken and pork. Serve hot on a
bed of blanched spin- spinach and steamed rice.

Makes 4 servings.

PER SERVING: 770 calories, 78 g protein, 6 g carbohydrate, 46 g fat
(12 g saturated), 238 mg cholesterol, 1,253 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 10/28/92

Posted by Stephen Ceideberg; October 29 1992.

CREOLE GUMBO

Servings: 1
Ingredients:

3 sl Bacon
4    Big onions, chopped fine
4    Garlic cloves, minced fine
2    Bay leaves
2 tb Finely minced green pepper
1 ts Finely chopped fresh thyme
-or 1/2 teaspoon dried
1 1/2 ts Sugar
Salt, freshly ground black
-pepper to taste
2 lb Fresh okra, cut in 1/2-inch
-lengths
2 tb Oil
1 lg Ham bone, halved or
-quartered
1/2 lb Chicken wings
1 lb Boneless veal stew meat,
-cut in 1-inch cubes
1/3 c  Chopped fresh parsley
4    Ripe tomatoes, peeled, cored
1/2 ts Tabasco sauce
1/4 c  Worcestershire sauce
Juice 1/2 lemon
2 lb Fresh raw shrimp, shelled,
-deveined
2 lb Crab meat
2 c  Fresh oysters with liquor
1 ts File powder
Freshly cooked rice

Cut the bacon pieces in half and put in a large soup kettle. Place
over low heat and cook bacon until it gives up it’s fat, then remove,
drain on paper towels and set aside.

Add the onions to the bacon drippings in the kettle and cook over
moderate heat until golden brown, stirring all the while. Add
garlic, bay leaves, green pepper, thyme, sugar, salt and pepper and
cook slowly until green pepper is wilted. Add cut okra to the kettle
and cook for 5 minutes, stirring.

Heat the oil in a large skillet and add the ham bone, chicken wings
and veal cubes and cook over medium heat, stirring to brown meats on
all sides. Pour off any excess fat ant add the meats and bones to the
kettle.

Pour a cup of water into the skillet and use a wooden spoon to loosen
all the brown particles that cling to the bottom and sides. Mix and
pour this into the kettle. Add the parsley, tomatoes, Tabasco and
Worcestershire sauces and lemon juice. Add the shrimp, crab, oysters
(with their liquid) and reserved bacon. Add enough water to cover
all ingredients, bring the gumbo to a boil and turn off the heat.
Stir in the file powder and stir to mix but do not boil again. To
serve, spoon a mound of cooked rice into the middle of each soup
plate, then ladle the gumbo around the rice.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideburg; February 27 1991.

CHICKEN WINGS IN OYSTER SAUCE

Servings: 4
Ingredients:

1    Chicken wings
3 sl Fresh ginger root
Vegetable oil
4 tb Oyster sauce
1 tb Dry sherry
1/2 ts Sugar
2 1/2 tb Soy sauce
1 c  Water

Recipe by: The Travelin’ Gourmet
Cut each wing into two pieces by separating at the joint; discard the tips.
Heat the ginger slices in the oil in a wok; add a third of the wings at a t
and brown. When the wings are browned, drain the oil and remove the ginger
slices from the wok. Add the oyster sauce, sherry, sugar soy sauce, and
water. Place the browned wings in the wok and simmer, covered, for 10 to 1
minutes. Cook another 12 to 15 minutes with the lid off, basting frequentl
with the sauce. When the wings are tender and nicely glazed, they are read
to be eaten.

WING-DING

Servings: 6
Ingredients:

36 x  Chicken wings, tips removed
-(and saved for stock!)
1 7/8 pt Peanut oil
3/4 c  Chili sauce, commercial (hei
-nz)
3 tb Lemon juice
3 tb Vinegar
1 1/2 tb Prepared yellow mustard
1 1/2 tb Worchestershire sauce (lea and
-perrins)
3/8 c  Onion, finely chopped
3/4 c  Green bell pepper, finely ch
-opped
3/4 ts Salt
3/4 ts Black pepper, ground
3/8 ts Cayenne pepper

Fat grams per serving: Approx. Cook Time: 15 mn Make
sauce by combining all ingredients except the wings and Peanut oil.
Allow to marinade about 1 hour in the ‘fridge. Split the chicken
wings into sections. Coat in seasoned flour. Fry in peanut oil until
done. Serve with the sauce on the side.

ROSEMARY CHICKEN WINGS

Servings: 20
Ingredients:

2 tb Olive oil
2 tb Butter
2 tb Finely chopped shallots
2 ts Dried rosemary
1/2 c  Lemonade
1 ts Black pepper
1 ts Salt
10    To 12 - chicken wings

Source: MAINPOUL.ZIP

Preheat oven to 425 degrees. In a small saucepan, heat oil and butter
over medium heat. Add shallots and rosemary and cook 2 to 3 minutes.
Add lemonade, pepper and salt. Simmer over low heat for 6 to 8
minutes or until slightly reduced and syrupy. Cool slightly.
Meanwhile, cut chicken wings into three pieces, discarding wing-tip
joint. Place wings in shallow pan and coat well with sauce. Bake in
oven until skin is golden brown, about 30 minutes. Serve with rice or
as hors d’oeuvre. Makes 20 to 24 pieces.

BARBECUED CHICKEN WINGS - PEAK GAI YANG *

Servings: 4
Ingredients:

1 1/2 lb Chicken Wings
1 ts Salt
1/4 c  Chopped Lemon Grass
8    Cloves Garlic, Chopped
1/2 ts White Pepper
1/4 c  Minced Cilantro Root Or:
-Coriander Root
1 ts Tumeric

This is a favorite barbecue recipe. The enticing aroma of the sizzling
meat on the grill makes it very popular with the street vendors’ clientele.
~—
Combine all the marinade ingredients and marinate the chicken wings
overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each
side until they are cooked through and golden brown.

Serve with steamed sticky rice.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.