| Here are three more delicious chicken wing recipes to | | | | 2 teaspoons Ginger -- minced |
| add to your collection. | | | | 2 teaspoons Fermented chili sauce -- (Summit brand) |
| Barbecue Wing Dings | | | | 2 teaspoons Pepper vinegar |
| 3 pounds chicken wing | | | | 4 Garlic cloves -- peeled |
| 3 tablespoons brown sugar | | | | 1 teaspoon Salt (scant) |
| 2 drops Worcestershire sauce | | | | 2 teaspoons MSG |
| 4 cups ketchup | | | | 1/2 cup Water (more as needed)ds Tabasco, to |
| 1 onion | | | | taste -(or other hot pepper |
| Cut off the small piece of the chicken wing and the | | | | -sauce) |
| bony part so you have only the meaty part. Mix the | | | | Cut off spurs from chicken wing-tips and rinse |
| ketchup, onion (cut up), brown sugar and sauce | | | | chicken wings. Place in pressure cooker with water; |
| together. Dip wings in the sauce. Put on cookie sheet. | | | | bring to pressure and cook at high heat for up to |
| Bake at 350 degrees for about 1 1/2 hour. If you | | | | five minutes. Remove from pressure cooker and |
| have extra sauce, cook in saucepan until thick. | | | | place cooked-out fat in wide-mouthed, tapered jar |
| Barbecued Chicken Wings | | | | for other uses.Blend all ingredients except chicken and |
| 35 Chicken wings -- tips removed | | | | Tabasco (or hot sauce) until fairly even consistency, |
| 1 Stick butter | | | | with no large chunks of ginger or garlic. |
| 1 cup Brown sugar | | | | Place 3/4 of sauce in pan. Roll wings in sauce; |
| 1/2 tablespoon Sauce | | | | remove wings to broiler pan (with slotted top). Bake |
| 1/2 cup Dry red wine | | | | at 325 degrees F. for 20 minutes. Remove from |
| 2 teaspoons Dry mustard | | | | oven and spoon about half of remaining sauce on top |
| 2 large Garlic cloves -- crushed | | | | of each piece; broil for 5 minutes. Add Tabasco or |
| 1/4 cup Fresh lemon juice | | | | other hot pepper sauces to taste and serve. |
| Fresh ground pepper to taste | | | | Beau's notes: |
| Requires marinating and long cooking time but it is | | | | * Use vinegar "which has been used to keep a supply |
| simple. Place chicken wings, disjointed, in large flat | | | | of bird's-eyepeppers." |
| pan. Combine other ingredients and pour over | | | | * After discarding chicken spurs, wash hands with |
| chicken.Let stand for at least 1 hour or overnight. Be | | | | very warm water and Dial soap (and follow up with |
| sure all wings are well coated with marinade. Place | | | | isopropyl alcohol rinse); wash all utensils with bleach. |
| pan in 350 oven and reduce heat to 250. Bake 4-5 | | | | (One should always regard chickens, even if |
| hours, turning wings at regular intervals. If all marinade | | | | processed in USA or inspected by USDA, as unclean! |
| is not absorbed, pour off and dry wings out a bit | | | | USDA inspectors are notoriously less than thorough, |
| longer in oven (but not toomuch) before serving. | | | | and U.S. packing houses often neglect basic hygienic |
| Beau's Sweet-Sour Chicken Wings | | | | rules in working with chickens, especially in dealing |
| 20 Chicken wings | | | | with their entrails, waste products un-excreted, etc. |
| 7 1/2 ounces Tomato sauce (half can) | | | | And one should not expect much better from |
| 2 tablespoons Orange marmalade | | | | out-of-country chickens. |
| 1 tablespoon Honey | | | | |