7 1/2 ouncesTomatosauce(half can)
2 tablespoons Orange marmalade
1 tablespoon Honey
2 teaspoonsGinger--minced
2 teaspoonsFermented chili sauce --(Summitbrand)
2 teaspoonsPeppervinegar
4 Garliccloves--peeled
1 teaspoon Salt (scant)
2 teaspoonsMSG
1/2 cup Water(moreasneeded)
dsTabasco, totaste -(orother hotpepper
-sauce)
Cut off spurs fromchicken wing-tipsand rinse chicken wings. Placein
pressure cooker with water; bringto pressureand cook at high heat forup
to fiveminutes.Removefrompressurecookerand place cooked-outfat in
wide-mouthed, tapered jarfor other uses.
Blend all ingredients except chicken and Tabasco (or hotsauce) until
fairlyeven consistency,with no largechunksof gingerorgarlic.
Place3/4ofsaucein pan. Rollwings insauce; remove wingsto broiler
pan (with slotted top). Bake at 325 degreesF. for 20 minutes.Remove
fromoven and spoon abouthalf of remainingsauceon topof each piece;
broilfor5 minutes. Add Tabasco orother hotpepper sauces to tasteand
serve.
Beau's notes:
* Use vinegar"which has been used tokeep asupplyofbird's-eye
peppers."
* Afterdiscardingchicken spurs, wash handswith verywarmwater and
Dialsoap (and follow up with isopropylalcohol rinse); wash all utensils
with bleach. (One should alwaysregardchickens,even ifprocessed in USA
or inspected byUSDA,asunclean!USDAinspectors arenotoriouslyless
than thorough, and U.S.packing houses often neglect basic hygienicrules
in workingwith chickens, especiallyin dealing with theirentrails, waste
productsun-excreted, etc. And one shouldnot expect muchbetterfrom
out-of-countrychickens.)
