It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pressure Cooker Sweet-Sour Chicken Wings
- add review
- #5674
These pressure-cooked, oven-baked wings are a wonderful alternative to greasier fried varieties. A blended sweet and sour sauce gets baked onto the wings for a tangy coating.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
20 whole chicken wings
1 can (8 ounce size) tomato sauce
2 tablespoons orange marmalade
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons fermented chili sauce
2 teaspoons pepper vinegar
4 cloves garlic, peeled
1 teaspoon salt
2 teaspoons MSG
1/2 cup water
1 dash Tabasco sauce, or to taste
directions
Preheat the oven to 325 degrees F.
Remove the tips from the chicken wings. If desired, separate the wings into drummies and flats. Place the chicken wings in the pressure cooker and add just enough water to cover the wings.
Place the lid on the pressure cooker and adjust the vent to the seal position. Bring it to full pressure and cook for 5 minutes. Use the quick release method to release the steam. Drain the wings.
Combine the tomato sauce, orange marmalade, honey, ginger, chili sauce, vinegar, garlic, salt, MSG and water in a blender or food processor and process until smooth. Place half of the sweet and sour sauce in a bowl and set the remaining sauce aside,
Toss the wings in the sweet-sour sauce and remove them with a slotted spoon and place in a single layer on a broiler pan. Place the wings in the oven and bake at 325 degrees F for 20 minutes.
Remove the wings from the oven and brush them with half of the remaining sweet and sour sauce. Set the oven to broil. Return the wings to the oven and broil for 5 minutes or until well browned.
Add Tabasco to the remaining sweet and sour sauce. Serve the sweet and sour wings with the remaining sauce.
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
April 9, 2006
i think the chicken wing recipe was great and also delicious, my mom makes it evry week and she says it'd delicious too, my brothers are loved it very much too and so did i. we made 40 chicken wings and gave some to our anti and uncle and also my grandmother, they all loved it so much they all started asking the recipe, so we had to tell them and best of all if my mom doesn't make chicken wings evry my grandmother does so she gives some to us.