3 lb. chicken wings, tips removed
1/3 C. soy sauce
1/3 C. orange juice
2/3 C. plus 2 T. Beaujolais or other red wine
3 cloves garlic, mashed
2 T. ginger root, chopped
6 T. red currant jelly
2 T. grated orange peel
1 T. orange zest, thin julienne, for garnish

After removing tips, cut wings at joint into 2 pieces. Place
split wings in a large shallow nonaluminum pan. Mix soy
sauce, orange juice, red wine, garlic and ginger root together
and pour over the wings. Cover pan with plastic wrap and
refrigerate overnight, turning several times in the marinade.

Preheat oven to 375°F. Line a baking pan with foil. Coat
a cooking rack with vegetable cooking spray and place
rack in baking pan.

Drain chicken and arrange on rack. Roast for 45 minutes,
turning wings once. Remove from oven, but do not turn
off the oven.

Combine jelly, 2 tablespoons red wine and grated orange
peel in small pan medium heat. 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 5 minutes. Can be baked up to a day
ahead and reheated.

Arrange in overlapping rows. Sprinkle with julienned zest.
Serve warm.

B-man :wink: