Chicken Wings With Three Different Marinades Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
EACH RECIPE CALLS FOR 12,
CHICKEN WINGS, CUT IN 1/2
***TERIYAKI***,
1/4 cup: Soy sauce, can use lite
1/4 cup: Dry white wine,
2 tbsp: Sugar,
1/2 tsp: Gingerroot, freshly grated
1 Clove: garlic, minced
***ORANGE BAR-B-QUE***,
1/3 cup: Chili sauce,
1/4 cup: Orange marmalade,
1 tbsp: Red wine vinegar,
1 1/2 tsp: Worcestershire sauce,
1/2 tsp: Prepared mustard,
1/4 tsp: Garlic powder,
***SWEET AND SOUR***,
1/2 cup: Water,
1/4 cup: Oil,
3/4 cup: Sugar,
1/4 cup: Ketchup,
1/4 cup: Vinegar,
1 tsp: Garlic salt,
1/2 tsp: 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@COMPUSERVE.COM> On THU, 6 JUL 1995
022141 GMT
Source from luhu.jp
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@COMPUSERVE.COM> On THU, 6 JUL 1995
022141 GMT
Source from luhu.jp