Chicken Wings With Three Different Marinades

Recipe Ingredients

1		Calls for 12
		Chicken wings - cut in 1/2
		Teriyaki
1/4 cup	59ml	Soy sauce - can use lite
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Gingerroot - freshly grated
1		Garlic - minced
		Orange Bar B Que
1/3 cup	78ml	Chili sauce
1/4 cup	59ml	Orange marmalade
1 tablespoon	15ml	Red wine vinegar
1 1/2 teaspoons	7.5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Prepared mustard
1/4 teaspoon	1.3ml	Garlic powder
		Sweet and Sour
1/2 cup	118ml	Water
1/4 cup	59ml	Oil
3/4 cup	148g / 5.2oz	Sugar
1/4 cup	59ml	Ketchup
1/4 cup	59ml	Vinegar
1 teaspoon	5ml	Garlic salt
1/2 teaspoon	2.5ml	Chicken-flavor bouillon

Recipe Instructions

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.

Source:
Kurt Lucas

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