Beaujolais-Glazed Chicken Wings
Source of Recipe
Internet
List of Ingredients
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 Beaujolais
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
Recipe
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
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