Recipe - Chicken Wings With Three Different Marinades

EACH RECIPE CALLS FOR 12
CHICKEN WINGS, CUT IN 1/2
***TERIYAKI***
One fourth cup Soy sauce, can use lite
One fourth cup Dry white wine
2 tablespoon Sugar
One half teaspoon Gingerroot, freshly grated
1 Clove garlic, minced
***ORANGE BARBQUE***
1/3 cup Chili sauce
One fourth cup Orange marmalade
1 tablespoon Red wine vinegar
1 One half teaspoon Worcestershire sauce
One half teaspoon Prepared mustard
One fourth teaspoon Garlic powder
***SWEET AND SOUR***
One half cup Water
One fourth cup Oil
Three fourths cup Sugar
One fourth cup Ketchup
One fourth cup Vinegar
1 teaspoon Garlic salt
One half teaspoon Chickenflavor bouillon

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini