Beaujolais-Glazed Chicken Wings
3 pounds chicken wings, tips removed
1/3 cup soy sauce
1/3 cup orange juice
2/3 cup plus 2 tablespoons Beaujolais or other red wine
3 cloves garlic, mashed
2 tablespoons ginger root, chopped
6 tablespoons red currant jelly
2 tablespoons grated orange peel
1 tablespoon orange zest, thin julienne, for garnish
After removing tips, cut wings at joint into 2 pieces. Place split
wings in a large shallow non-aluminum pan.
Mix soy sauce, 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.
Heat oven to 375 degrees 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 tablespoons red wine and grated orange peel in small
pan over 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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