Southern Sweet-Sour Chicken
Wings
These
southern-style BBQ chicken wings melt in the mouth!
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 -- (Summit brand)
2
teaspoons Pepper vinegar
4 Garlic
cloves -- peeled
1 teaspoon
Salt (scant)
2
teaspoons MSG
1/2 cup
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.
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.)
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