BEAUJOLAIS-GLAZED CHICKEN WINGS

 

   3      pounds        Chicken wings -- tips removed

          at            joints into 2 pcs

     1/3  cup           Soy sauce

     1/3  cup           Orange juice

     2/3  cup           Dry red wine

   2      tablespoons   Dry red wine -- (additional)

   3                    Cloves garlic -- mashed

   2      tablespoons   Ginger root -- chopped

   6      tablespoons   Red currant jelly

   2      tablespoons   Orange zest -- grated

   1      tablespoon    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