Chicken Wings With Three Different Marinades

Serving Size : 24  
Categories : *Marinades For Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 recipe calls for 12
chicken wings -- cut in 1/2

***teriyaki***
1/4 cup [63 ml] soy sauce -- can use lite
1/4 cup [63 ml] dry white wine
2 tablespoons sugar
1/2 teaspoon gingerroot -- freshly grated
1 clove garlic -- minced

***orange bar-b-que***
1/3 cup [83 ml] chili sauce
1/4 cup [63 ml] orange marmalade
1 tablespoon red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon prepared mustard
1/4 teaspoon garlic powder

***sweet and sour***
1/2 cup [125 ml] water
1/4 cup [50 g] oil
3/4 cup [150 g] sugar
1/4 cup [72 g] ketchup
1/4 cup [63 ml] vinegar
1 teaspoon garlic salt
1/2 teaspoon chicken-flavor bouillon

FOR ALL THREE RECIPES: Cut each chicken wing in half; place in large resealable plastic bag. At one flavor marinade per bag, add all the ingredients and seal bag. Turn bag making sure all the wings are coated. Refrigerate up to 24 hours, but preferably more than 4. Turn bag occasionally.

Heat oven to 375F. Drain the wings, reserving the marinade. Place on broiler pan and bake 1 hour or until chicken is no longer pink, basting with marinade at 15 minute intervals. DISCARD ANY REMAINING MARINADE. Serve warm.

Makes 24.