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