Beau's Sweet-Sour Chicken Wings
Submitted by m.mac
Sweet-sour chicken wings pressure cooked for tenderness, then glazed with a tomato, orange marmalade, ginger, and garlic sauce and broiled until sticky and caramelized. A hot sauce finish adds adjustable heat.
YIELD
1 batchPREP
20 minCOOK
25 minREADY
45 minThese chicken wings take a smart two-step approach that delivers fall-off-the-bone tenderness under a lacquered, sweet-sour glaze. A quick run in the pressure cooker renders the fat and cooks the meat through, so the oven time is all about building that sticky, caramelized coating.
The sauce blends tomato with orange marmalade, honey, fresh ginger, and garlic for a flavor that hits sweet, tangy, and savory all at once. A final pass under the broiler crisps the edges and concentrates the glaze.
Finish with as much hot sauce as you dare. These wings scale beautifully for game day, cookouts, or any gathering where finger food disappears fast.
Pro Tips
- If you don’t have a pressure cooker, simmer the wings in water for 20 minutes instead. They won’t be quite as tender but the method still works.
- Blend the sauce smooth for an even glaze, or leave it slightly chunky for more rustic texture.
- Line the broiler pan with foil for easy cleanup. That caramelized sauce gets stubborn once it cools.
- Serve with celery sticks and blue cheese dressing to balance the sweet-sour heat.
Ingredients
Directions
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 ¾ of sauce in pan.
Roll wings in sauce; remove wings to broiler pan (with slotted top).
Bake at 325℉ (160℃). 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.
*Use vinegar which has been used to keep a supply of bird’s-eye peppers.
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