Beaujolais-Glazed Chicken Wings

* Exported from MasterCook *

Beaujolais-Glazed Chicken Wings

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken wings -- tips removed
at joints into 2 pcs
1/3 cup Soy sauce
1/3 cup Orange juice
2/3 cup Plus 2 T dry red wine -- preferable Beaujolai
3 Cloves garlic -- mashed
2 tablespoons Gingerroot -- 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 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

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