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Beaujolais-glazed Chicken Wings

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      Title: BEAUJOLAIS-GLAZED CHICKEN WINGS
 Categories: Appetizers, Poultry
      Yield: 36 Servings
 
      3 lb Chicken wings; tips removed
           -broken at joints into 2 pcs
    1/3 c  Soy sauce
    1/3 c  Orange juice
    2/3 c  Dry red wine; preferable bea
      2 tb Dry red wine; (additional)
      3    Cloves garlic; mashed
      2 tb Ginger root; chopped
      6 tb Red currant jelly
      2 tb Orange zest; grated
      1 tb Orange zest; thin julienne
           For garnish
 
  1. Place split wings in a large shallow nonaluminum pan. Mix soy,
  orange juice, red wine, garlic and ginerrroot together and pour over
  the wings. Cover pan with plastic wrap and refrigerate overnight,
  turning several times in the marinade. 2. 375. Line a baking pan with
  foil. Coat a cooking cooking spray and place rack in baking pan. 3.
  Drain chicken and arrange on once. Remove from oven, but do not turn
  off the oven. 4. Combine jelly, 2 T Stir until jelly is melted. Brush
  wings generously with the glaze and return to oven for 10 minutes.
  Turn and brush again with glaze. Bake another 10 minutes, or until a
  rich dark brown and shiny. Remove and cool minutes. Can be baked up
  to a day ahead and reheated. 5. Arrange in overlap
 
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