BEAUJOLAIS / EVERYDAY PAIRINGS
TANGUY CHICKEN WINGS WITH JULIENAS SAUCE
3 lbs chicken wings, tips removed and broken at joints into 2 pieces
1/3 cup soy sauce
1/3 cup orange juice
2/3 cups Juliénas
2 tablespoons Juliénas (additional)
3 garlic cloves (mashed)
2 tablespoons gingerroot, chopped
6 tablespoons red currant jelly
2 tablespoons orange zest, grated
1 tablespoon orange zest, thin julienne garnish
- Place split wings in a large shallow non-aluminum pan. Mix soy sauce, orange juice, Juliénas, garlic and gingerroot 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. Coat a cooking rack with vegetable cooking spray and place rack in a baking pan lined with foil.
- Drain chicken and arrange on rack. Cook for 45 minutes, turning wings once. Remove from oven, leaving the oven on.
- Combine red currant jelly, 2 tablespoons Juliénas, and grated orange zest in small pan over 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. Serve warm.