Beau's Sweet-Sour Chicken Wings
Ingredients
| 20 | each |
chicken wings
|
* |
| 7 ½ | ounces |
tomato sauce
|
|
| 2 | tablespoons |
orange marmalade
|
|
| 1 | tablespoon |
honey
|
|
| 2 | teaspoons |
ginger
minced |
|
| 2 | teaspoons |
chili sauce
fermented |
|
| 2 | teaspoons |
vinegar
|
|
| 4 | each |
garlic cloves
peeled |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
monosodium glutamate
|
* |
| ½ | cup |
water
(more as needed) |
|
| 1 | dash |
red hot pepper sauce
to taste |
* |
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.
