| Ingredients | | | | chunks of ginger or garlic. Place 3/4 of sauce in pan. |
| 20 Chicken wings | | | | Roll wings in sauce; remove wings to broiler pan (with |
| 7 1/2 ounces Tomato sauce (half can) | | | | slotted top). Bake at 325 degrees F. for 20 minutes. |
| 2 tablespoons Orange marmalade | | | | Remove from oven and spoon about half of |
| 1 tablespoon Honey | | | | remaining sauce on top of each piece; broil for 5 |
| 2 teaspoons Ginger -- minced | | | | minutes. Add Tabasco or other hot pepper sauces to |
| 2 teaspoons Fermented chili sauce | | | | taste and serve. |
| 2 teaspoons Pepper vinegar | | | | Notes: |
| 4 Garlic cloves -- peeled | | | | * Use vinegar "which has been used to keep a supply |
| 1 teaspoon Salt (scant) | | | | of bird's-eyepeppers." |
| 2 teaspoons MSG | | | | * After discarding chicken spurs, wash hands with |
| 1/2 cup Water (more as needed) | | | | very warm water and Dial soap (and follow up with |
| Tabasco, to taste -(or other hot pepper-sauce) | | | | isopropyl alcohol rinse); wash all utensils with bleach. |
| Method: | | | | (One should always regard chickens, even if |
| Cut off spurs from chicken wing-tips and rinse | | | | processed in USAor inspected by USDA, as unclean! |
| chicken wings. Place in pressure cooker with water; | | | | USDA inspectors are notoriously less than thorough, |
| bring to pressure and cook at high heat for up to | | | | and U.S. packing houses often neglect basic hygienic |
| five minutes. Remove from pressure cooker and | | | | rules in working with chickens, especially in dealing |
| place cooked-out fat inwide-mouthed, tapered jar for | | | | with their entrails, wasteproducts un-excreted, etc. |
| other uses. | | | | And one should not expect much better from |
| Blend all ingredients except chicken and Tabasco (or | | | | out-of-country chickens. |
| hot sauce) until fairly even consistency, with no large | | | | |