20 chicken wings
1 8 oz can tomato sauce
2 tablespoons orange marmalade
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons Summit brand fermented chili sauce
2 teaspoons pepper vinegar
4 cloves garlic — peeled
1 teaspoon salt — (scant)
2 teaspoons MSG
1/2 cup water — more if needed
1 dash Tabasco sauce — or to taste

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.