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