Wine Glazed BBQ Chicken Wings
These
tipsy chicken wings are really succulent and a joy to eat
3 pounds Chicken wings -- tips removed
at joints into 2 pcs
1/3 cup Soy sauce
1/3 cup Orange juice
2/3 cup Dry red wine
2 tablespoons Dry red wine -- (additional)
3 Cloves garlic -- mashed
2 tablespoons Ginger root -- 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 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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