Beaujolais-Glazed Chicken Wings
3 lb
chicken wings, tips removed broken at joint
1/3 cup soy sauce
1/3 cup orange juice
2/3 cup dry red wine, preferable Beaujolais
2 tbsp dry red wine, (additional)
3 cloves garlic, mashed
2 tbsp ginger root, chopped
6 tbsp red currant jelly
2 tbsp orange zest, grated
1 tbsp orange zest, thin julienne
1 for garnish
Place split wings in a large shallow non-aluminum pan. Mix soy, orange juice,
red wine, garlic and ginger root together and pour over the wings. Cover pan
with plastic wrap and refrigerate overnight, turning several times in the
marinade.
Preheat oven to 375.
Line a baking pan with foil. Coat a cooking cooking spray and
place rack in baking pan.
Drain chicken and arrange on once. Remove from oven, but do not turn off the
oven.
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.
