Title: Chicken Wings with Three Different Marinades
Categories: Chicken Marinade Blank
Yield: 24 Servings
| | | EACH RECIPE CALLS FOR 12 |
| | | CHICKEN WINGS, CUT IN 1/2 |
| | | ***TERIYAKI*** |
| 1/4 | c | Soy sauce, can use lite |
| 1/4 | c | Dry white wine |
| 2 | tb | Sugar |
| 1/2 | ts | Gingerroot, freshly grated |
| 1 | | Clove garlic, minced |
| | | ***ORANGE BAR-B-QUE*** |
| 1/3 | c | Chili sauce |
| 1/4 | c | Orange marmalade |
| 1 | tb | Red wine vinegar |
| 1 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | Prepared mustard |
| 1/4 | ts | Garlic powder |
| | | ***SWEET AND SOUR*** |
| 1/2 | c | Water |
| 1/4 | c | Oil |
| 3/4 | c | Sugar |
| 1/4 | c | Ketchup |
| 1/4 | c | Vinegar |
| 1 | ts | Garlic salt |
| 1/2 | ts | Chicken-flavor bouillon |
FOR ALL THREE RECIPES: Cut each chicken wing in half; place in large
resealable plastic bag. At one flavor marinade per bag, add all the
ingredients and seal bag. Turn bag making sure all the wings are coated.
Refrigerate up to 24 hours, but perferably more than 4. Turn bag
occasionally. Heat oven to 375. Drain the wings, reserving the marinade.
Place on broiler pan and bake 1 hour or until chicken is no longer pink,
basting with marinade at 15 minute intervals. DISCARD ANY REMAINING
MARINADE. Serve warm. Makes 24.