Title: Beaujolais-Glazed Chicken Wings
Categories: Appetizer
Yield: 36 Servings
| 3 | lb | Chicken wings; tips removed broken at joints into 2 pcs |
| 1/3 | c | Soy sauce |
| 1/3 | c | Orange juice |
| 2/3 | c | Dry red wine; preferable bea |
| 2 | tb | Dry red wine; (additional) |
| 3 | | Cloves garlic; mashed |
| 2 | tb | Ginger root; chopped |
| 6 | tb | Red currant jelly |
| 2 | tb | Orange zest; grated |
| 1 | tb | Orange zest; thin julienne |
| | | For garnish |
1. Place split wings in a large shallow nonaluminum pan. Mix soy, orange
juice, red wine, garlic and ginerrroot together and pour over the wings.
Cover pan with plastic wrap and refrigerate overnight, turning several
times in the marinade. 2. 375. Line a baking pan with foil. Coat a cooking
cooking spray and place rack in baking pan. 3. Drain chicken and arrange on
once. Remove from oven, but do not turn off the oven. 4. Combine jelly, 2 T
Stir until jelly is melted. Brush wings generously with the glaze and
return to oven for 10 minutes. Turn and brush again with glaze. Bake
another 10 minutes, or until a rich dark brown and shiny. Remove and cool
minutes. Can be baked up to a day ahead and reheated. 5. Arrange in overlap