| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers |
36 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken wings — tips |
|
|
Removed |
|
|
At |
| 1/3 |
c |
Soy sauce |
| 1/3 |
c |
Orange juice |
| 2/3 |
c |
Plus 2 T dry red wine — |
|
|
Preferable Beaujolai |
| 3 |
|
Cloves garlic — mashed |
| 2 |
tb |
Gingerroot — chopped |
| 6 |
tb |
Red currant jelly |
| 2 |
tb |
Orange zest — grated |
| 1 |
tb |
Orange zest — thin |
|
|
Julienne |
|
|
For garnish |
|
|
Joints into 2 pcs |
INSTRUCTIONS
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
rack with vegetable cooking spray and place rack in baking pan. 3. Drain
chicken and arrange on rack. Roast for 45 minuts, turning wings once.
Remove from oven, but do not turn off the oven. 4. Combine jelly, 2 T red
wine, and grated zest in small pan medium heat. 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 5 minutes. Can be baked up to a day
ahead and reheated. 5. Arrange in overlapping rows. Sprinkle with julienned
zest. Serve warm
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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