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Beau's Sweet-Sour Chicken Wings

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Beau's Sweet-Sour Chicken Wings

 

Yield

1 batch

Prep

20 min

Cook

25 min

Ready

45 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
20 each chicken wings
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7 ½ ounces tomato sauce
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2 tablespoons orange marmalade
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1 tablespoon honey
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2 teaspoons ginger
minced
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2 teaspoons chili sauce
fermented
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2 teaspoons vinegar
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4 each garlic cloves
peeled
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1 teaspoon salt
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2 teaspoons monosodium glutamate
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½ cup water
(more as needed)
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1 dash red hot pepper sauce
to taste
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Ingredients

Amount Measure Ingredient Features
2E+1 each chicken wings
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216.8 ml/g tomato sauce
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3E+1 ml orange marmalade
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15 ml honey
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1E+1 ml ginger
minced
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1E+1 ml chili sauce
fermented
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1E+1 ml vinegar
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4 each garlic cloves
peeled
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5 ml salt
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1E+1 ml monosodium glutamate
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118 ml water
(more as needed)
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1 dash red hot pepper sauce
to taste
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 772% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 642mg 27%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 19%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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