---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Wings With Three Different Marinades
 Categories: Poultry, Marinades
      Yield: 24 servings
 
     12    Chicken wings; cut in half,
           - per each recipt
           Teriyaki:
    1/4 c  Soy sauce; can use lite
    1/4 c  Dry white wine
      2 tb Sugar
    1/2 ts Ginger; freshly grated
      1 cl Garlic; minced
           Orange BBQ:
    1/3 c  Chili sauce
    1/4 c  Orange marmalade
      1 tb Red wine vinegar
  1-1/2 ts Worcestershire sauce
    1/2 ts Prepared mustard
    1/4 ts Garlic powder
           Sweet And Sour:
    1/2 c  Water
    1/4 c  Oil
    3/4 c  Sugar
    1/4 c  Ketchup
    1/4 c  Vinegar
      1 ts Garlic salt
    1/2 ts Chicken-flavor bouillon
 
  For All Three Recipes:

  Cut each chicken wing in half; place in large resealable plastic
  bag. At one flavor marinade per bag, add all the ingredients and
  seal bag. Turn bag making sure all the wings are coated.
  Refrigerate up to 24 hours, but preferably more than 4. Turn bag
  occasionally. Heat oven to 375 F. Drain the wings, reserving the
  marinade. Place on broiler pan and bake 1 hour or until chicken is
  no longer pink, basting with marinade at 15 minute intervals.
  Discard any remaining marinade. Serve warm.

  Posted by: Salli Schwartz <102003.3307@compuserve.com>
  On Thu, 6 Jul 1995 022141 GMT
 
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