20 chicken wings
7 1/2 oz tomato sauce (half can)
2 tbsp orange marmalade
1 tbsp honey
2 tsp ginger, minced
2 tsp fermented chili sauce (summit brand, )
2 tsp pepper vinegar
4 garlic cloves, peeled
1 tsp salt (scant)
2 tsp msg
1/2 cup water (more as needed)
1 dash tabasco, to taste (or other hot pep, per sauc )
Directions
Cut off spurs from chicken wing-tips and rinse chicken wings. Place in
pressure cooker with water; bring to pressure and cook at high heat
for up to five minutes. Remove from pressure cooker and place
cooked-out fat in wide-mouthed, tapered jar for other uses.
Blend all ingredients except chicken and Tabasco (or hot sauce) until
fairly even consistency, with no large chunks of ginger or garlic.
Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to
broiler pan (with slotted top). Bake at 325 degrees F. for 20
minutes. Remove from oven and spoon about half of remaining sauce on
top of each piece; broil for 5 minutes. Add Tabasco or other hot
pepper sauces to taste and serve.
Beau's notes:
* Use vinegar "which has been used to keep a supply of bird's-eye
peppers."
* After discarding chicken spurs, wash hands with very warm water
and Dial soap (and follow up with isopropyl alcohol rinse); wash all
utensils with bleach. (One should always regard chickens, even if
processed in USA or inspected by USDA, as unclean! USDA inspectors
are notoriously less than thorough, and U.S. packing houses often
neglect basic hygienic rules in working with chickens, especially in
dealing with their entrails, waste products un-excreted, etc. And one
should not expect much better from out-of-country chickens.)
Servings: 1 batch
Beau's Sweet-Sour Chicken Wings Recipe brought to you by Recipe Ideas
Categories: Appetizer; Asian; Chicken; Chicken Wing; Chinese
The History of Recipes
Written cooking instructions as an idea can be traced way back into the distant past, certainly as far as the Egyptians, and maybe even further. Interesting though that maybe, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to academics are some clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. During Roman times around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius also tells us how the ancient Romans made use of many different aromatic flavours, including a few you will know such as basil, mint and asafoetida. Over the following few hundred years, the upper-class families of Wesstern Europe strove to serve up the most exotic meals, and consequentially the best cooks and their recipe collections were at a premium. However, it wasn`t until the nineteenth century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down popular recipes of the day. By the arrival of the 20th century, cookery publications were greatly in demand mostly as a result of better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Beau's Sweet Sour Chicken Wings recipe.
