Chicken Wing Recipes - Part 2

Here are three more delicious chicken wing recipes to2 teaspoons Ginger -- minced
add to your collection.2 teaspoons Fermented chili sauce -- (Summit brand)
Barbecue Wing Dings2 teaspoons Pepper vinegar
3 pounds chicken wing4 Garlic cloves -- peeled
3 tablespoons brown sugar1 teaspoon Salt (scant)
2 drops Worcestershire sauce2 teaspoons MSG
4 cups ketchup1/2 cup Water (more as needed)ds Tabasco, to
1 oniontaste -(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 theCut off spurs from chicken wing-tips and rinse
ketchup, onion (cut up), brown sugar and saucechicken 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 youfive 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 Wingsfor other uses.Blend all ingredients except chicken and
35 Chicken wings -- tips removedTabasco (or hot sauce) until fairly even consistency,
1 Stick butterwith no large chunks of ginger or garlic.
1 cup Brown sugarPlace 3/4 of sauce in pan. Roll wings in sauce;
1/2 tablespoon Sauceremove wings to broiler pan (with slotted top). Bake
1/2 cup Dry red wineat 325 degrees F. for 20 minutes. Remove from
2 teaspoons Dry mustardoven and spoon about half of remaining sauce on top
2 large Garlic cloves -- crushedof each piece; broil for 5 minutes. Add Tabasco or
1/4 cup Fresh lemon juiceother hot pepper sauces to taste and serve.
Fresh ground pepper to tasteBeau'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 flatof 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. Bevery warm water and Dial soap (and follow up with
sure all wings are well coated with marinade. Placeisopropyl 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 marinadeprocessed in USA or inspected by USDA, as unclean!
is not absorbed, pour off and dry wings out a bitUSDA 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 Wingsrules in working with chickens, especially in dealing
20 Chicken wingswith 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 marmaladeout-of-country chickens.
1 tablespoon Honey