---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Marinades
       Yield: 24 servings
            EACH RECIPE CALLS FOR 12
            CHICKEN WINGS, CUT IN 1/2
     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