---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Beaujolais-Glazed Chicken Wings
 Categories: Appetizer
      Yield: 36 Servings
 
      3 lb Chicken wings; tips removed
           -broken at joints into 2 pcs
    1/3 c  Soy sauce
    1/3 c  Orange juice
    2/3 c  Dry red wine; preferable Beaujolais
      2 tb Dry red wine; (additional)
      3    Cloves garlic; mashed
      2 tb Ginger root; chopped
      6 tb Red currant jelly
      2 tb Orange zest; grated
      1 tb 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
 
-----