Chicken Wings with Three Different Marinades

Title:
Chicken Wings with Three Different Marinades

Yield:
24 Servings

Categories:
Poultry,
Marinades




Ingredients:





          EACH RECIPE CALLS FOR 12


          CHICKEN WINGS, CUT IN 1/2


          ***TERIYAKI***


   1/4 c  Soy sauce, can use lite


   1/4 c  Dry white wine


     2 tb Sugar


   1/2 ts Gingerroot, freshly grated


     1    Clove garlic, minced


          ***ORANGE BAR-B-QUE***


   1/3 c  Chili sauce


   1/4 c  Orange marmalade


     1 tb Red wine vinegar


 1 1/2 ts Worcestershire sauce


   1/2 ts Prepared mustard


   1/4 ts Garlic powder


          ***SWEET AND SOUR***


   1/2 c  Water


   1/4 c  Oil


   3/4 c  Sugar


   1/4 c  Ketchup


   1/4 c  Vinegar


     1 ts Garlic salt


   1/2 ts 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 perferably more than 4. Turn bag


 occasionally. Heat oven to 375. 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. Submitted By SALLI SCHWARTZ


 
 On   THU, 6 JUL 1995 022141 GMT


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini