Beaujolais Glazed Chicken Wings Recipe

• 3 lb chicken wings tips removed at joints into 2 pieces
• 1/3 c. soy sauce
• 1/3 c. orange juice
• 2/3 c. plus 2 Tablespoons dry red wine preferable Beaujolais
• 3 x cloves garlic mashed
• 2 Tbsp. gingerroot minced
• 6 Tbsp. red currant jelly
• 2 Tbsp. orange zest grated
• 1 Tbsp. orange zest thin julienne, for garnish

1. 1.
2. Place split wings in a large shallow nonaluminum pan.
3. Mix soy, orange juice, red wine, garlic and gingerroot together and pour over the wings.
4. Cover pan with plastic wrap and chill overnight, turning several times in the marinade.
5. 2.
6. 375.
7. Line a baking pan with foil.
8. Coat a cooking rack with vegetable cooking spray and place rack in baking pan.
9. 3.
10. Drain chicken and arrange on rack.
11. Roast for 45 min, turning wings once.
12. Remove from oven, but don't turn off the oven.
13. 4.
14. Combine jelly, 2 Tablespoons red wine, and grated zest in small pan medium heat.
15. Stir till jelly is melted.
16. Brush wings generously with the glaze and return to oven for 10 min.
17. Turn and brush again with glaze.
18. Bake another 10 min, or possibly till a rich dark brown and shiny.
19. Remove and cold 5 min.
20. Can be baked up to a day ahead and reheated.
21. 5.
22. Arrange in overlapping rows.
23. Sprinkle with julienned zest.
24. Serve hot

chicken, soy sauce, orange juice, red wine, garlic mashed, gingerroot, red currant, orange zest, orange zest thin julienne

Taken from cookeatshare.com/recipes/beaujolais-glazed-chicken-wings-81287 (may not work)