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