Title: Chicken wings with three different marinades
 Categories: Poultry, Marinades
      Yield: 24 Servings
 
           EACH RECIPE CALLS FOR 12
           CHICKEN WINGS, CUT IN 1/2
           ***TERIYAKI***
    1/4 c  Soy sauce, can use lite
    1/4 c  Dry white wine
      2 tb Sugar
    1/2 ts Gingerroot, freshly grated
      1    Clove garlic, minced
           ***ORANGE BAR-B-QUE***
    1/3 c  Chili sauce
    1/4 c  Orange marmalade
      1 tb Red wine vinegar
  1 1/2 ts Worcestershire sauce
    1/2 ts Prepared mustard
    1/4 ts Garlic powder
           ***SWEET AND SOUR***
    1/2 c  Water
    1/4 c  Oil
    3/4 c  Sugar
    1/4 c  Ketchup
    1/4 c  Vinegar
      1 ts Garlic salt
    1/2 ts Chicken-flavor 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