Beaujolais-Glazed Chicken Wings
List of Ingredients
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
Beaujolais
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
garnishRecipe
1. Place split wings in a large shallow nonaluminum pan.
Mix soy, orange juice, red wine, garlic and gingerroot
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 minutes, 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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