Beau's Sweet-Sour Chicken Wings

  20                    Chicken wings
   7 1/2  ounces        Tomato sauce (half can)
   2      tablespoons   Orange marmalade
   1      tablespoon    Honey
   2      teaspoons     Ginger -- minced
   2      teaspoons     Fermented chili sauce -- (Summit brand)
   2      teaspoons     Pepper vinegar
   4                    Garlic cloves -- peeled
   1      teaspoon      Salt (scant)
   2      teaspoons     MSG
     1/2  cup           Water (more as needed)

ds Tabasco, to taste -(or other hot pepper
 -sauce)
 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.)