Title: Baked garlic chicken legs
 Categories: Poultry
      Yield: 12 Servings
 
MMMMM----------------------PHILLY.INQUIRER---------------------------
      1 c  PEANUT OR VEGEIE OIL
      1 tb SWEET MILD PAPRIKA
      1 c  OLIVE OIL
      1 ts CELERY SALT
    1/4 c  COARSLY CHOPPED GARLIC
    1/2 c  RED WINE VINEGAR
      1 c  CHOPPED ONIONS
    1/2 ts RED HOT PEPPER SAUCE
      3 tb SOY SAUCE
     24    MEDIUM WHOLE CHICKEN LEGS
 
      COMBINE THE MARINADE INGREDIENTS IN A LARGE BOWL.PRICK THE SKIN
  OF THE CHICKEN LEGS IN SEVERAL PLACES WITH THE POINT OF A SHARP
  KNIFE.PUT THE CHICKEN IN A LARGE NONMETALIC SHALLOW PAN OR GLASS
  DISH.POUR THE MARINADE OVER THE CHICKEN.TURN THE LEGS SEVERAL TIMES
  TO COAT THE PIECES EVENLY.COV TIGHTLY WITH PLASTIC WRAP AND
  REFRIGERATE OVER NIGHT.
      PREHEAT THE OVEN TO 350 DEGREES.WIPE OFF ANY GARLIC OR ONION
  PIECES FROM THE CHICKEN LEGS AND PUT THEM SIDE BY SIDE IN TWO LARGE
  ROASTING PANS.IF NECESSARY PUT ONE PAN ON THE LOWER SHELF AND THE
  OTHER ON THE NEXT SHELF UP IN THE OVEN.ROAST FOR THIRTY MINUTES.
  MEANWHILE,STRAIN THE MARINADE AND SET IT ASIDE.AFTER THE CHICKEN HAS
  COOKED FOR 30 MINUTES,TURN EACH PIECE AND BRUSH THE CHICKEN LIBERALLY
  WITH THE MARINADE.ROTATE THE PANS ON THE SHELVES.ROAST FOR 30 MINUTES
  MORE,OR UNTIL THE LEGS ARE GOLDEN BROWN.TURN AGAIN IF NECESSARY.SERVE
  IMMEDIATLY O CHILL AND SERVE.MAKES 12 SERVINGS.