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
It is possible to track the history of meal recipes way back into distant history, certainly as far back into history as ancient Egypt, and potentially, even further back. In practice though, in the main part, these early records were just simple pictorial instructions for food preparation.
In fact, the oldest recipe discovered, according to academics are a few stone tablets in the Sumerian language 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 those who drank it feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, main course and dessert, something we still use today. This early Roman chef describes how the ancient Romans were skilled in the use of many aromatic flavours, including some familiar names such as bay, rue and parsley. For the decades that followed, the upper-class families of Wesstern Europe competed to serve up the most exotic meals, and consequentially the best chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery publications were highly popular mostly as a result of better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Beau's Sweet Sour Chicken Wings recipe.
