Recipe

Beaujolais-glazed Chicken Wings Recipe

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Ingredients

Directions

Step #1 -sauc ) Cut off spurs from chicken wing-tips & rinse chicken wings.
Step #2 place this in pressure cooker with water; bring to pressure & cook at high heat for up to five mins.
Step #3 remove this from pressure cooker & place cooked-out fat in wide-mouthed, tapered jar for other uses.
Step #4 mix all ingredients except chicken & Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic.
Step #5 Place 3/4 of sauce in pan.
Step #6 Roll wings in sauce; remove wings to broiler pan (with slotted top).
Step #7 bake this at 325F degrees F.
Step #8 for 20 mins.
Step #9 remove this from oven & spoon about half of remaining sauce on top of each piece; broil for 5 mins.
Step #10 Add Tabasco or other hot pepper sauces to taste & serve.
Step #11 Beau's notes: Use vinegar "which has been used to keep a supply of bird's-eye peppers.
Step #12 " After discarding chicken spurs, wash hands with very warm water & Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach.
Step #13 (One should always regard chickens, as unclean! USDA inspectors are notoriously less than thorough, even if processed in USA or inspected by USDA, & U.
Step #14 --.
Step #15 packing houses often neglect basic hygienic rules in working with chickens, waste products un-excreted, especially in dealing with their entrails, etc.
Step #16 & one should not expect much better from out-of-country chickens.
Step #17 --.
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