*  Exported from  MasterCook  *

                     Beaujolais Glazed Chicken Wings

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      lb            Chicken wings -- tips removed
                        - at joints into 2 pieces
     1/3  c             Soy sauce
     1/3  c             Orange juice
     2/3  c             Dry red wine -- +2 tb,
                        - preferably Beaujolai
   3      cl            Garlic -- mashed
   2      tb            Ginger -- chopped
   6      tb            Red currant jelly
   2      tb            Orange zest -- grated
   1      tb            Orange zest -- thin julienne,
                        - for garnish

Place split wings in a large shallow non-aluminum pan. Mix soy,
orange juice, red wine, garlic, and ginger together and pour over the
wings. Cover pan with plastic wrap and refrigerate overnight, turning
several times in the marinade.

Preheat oven to 375 F. Line a baking pan with foil. Coat a cooking
rack with vegetable cooking spray and place rack in baking pan.

Drain chicken and arrange on rack. Roast for 45 minutes, turning
wings once. Remove from oven, but do not turn off the oven.

Combine jelly, 2 tb 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.

Arrange in overlapping rows. Sprinkle with julienned zest. Serve
warm.


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