Chicken wings with three different marinades

24 Servings

Ingredients

Quantity Ingredient
EACH RECIPE CALLS FOR 12
CHICKEN WINGS, CUT IN 1/2
***TERIYAKI***
¼ cup Soy sauce, can use lite
¼ cup Dry white wine
2 tablespoons Sugar
½ teaspoon Gingerroot, freshly grated
1 Clove garlic, minced
***ORANGE BAR-B-QUE***
⅓ cup Chili sauce
¼ cup Orange marmalade
1 tablespoon Red wine vinegar
1½ teaspoon Worcestershire sauce
½ teaspoon Prepared mustard
¼ teaspoon Garlic powder
***SWEET AND SOUR***
½ cup Water
¼ cup Oil
¾ cup Sugar
¼ cup Ketchup
¼ cup Vinegar
1 teaspoon Garlic salt
½ teaspoon Chicken-flavor bouillon

Directions

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 <102003.3307@...> On THU, 6 JUL 1995 022141 GMT

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