Beau’s Sweet-Sour Chicken Wings Recipe

20 Chicken wings
7 1/2 ounces Tomato sauce (half can)
2 tablespoons Orange marmalade
1 tablespoon Honey
2 teaspoons ginger — minced
2 teaspoons Fermented chili sauce
2 teaspoons Pepper vinegar
4 Garlic cloves — peeled
1 teaspoon salt
2 teaspoons MSG
1/2 cup Water (more as needed)
ds Tabasco, to taste -(or other hot pepper
-sauce)

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Cut off spurs from chicken wing-tips and rinse chicken wings. Place in a pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from the pressure cooker and place cooked-out fat in a 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 the 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 the 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 the USA
or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and the 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.)