Betty White's Chicken Wings Pacifica Recipe

   3      pounds        chicken wings
     1/2  cup           butter or margarine
   1      cup           soy sauce
   1      cup           brown sugar
     3/4  cup           water
     1/2  teaspoon      dry mustard

Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water
and mustard until butter and sugar melt. Cool; pour over wings and
marinate at least 2 hours, turning once or twice. Bake in same pan at 375:
for 1-1/4 to 1-1/2 hours, turning occasionally. Drain on paper towels.

BEAUJOLAIS-GLAZED CHICKEN WINGS

   3      pounds        Chicken wings -- tips removed
          at            joints into 2 pcs
     1/3  cup           Soy sauce
     1/3  cup           Orange juice
     2/3  cup           Dry red wine
   2      tablespoons   Dry red wine -- (additional)
   3                    Cloves garlic -- mashed
   2      tablespoons   Ginger root -- chopped
   6      tablespoons   Red currant jelly
   2      tablespoons   Orange zest -- grated
   1      tablespoon    Orange zest -- thin julienne
                        For garnish

1. Place split wings in a large shallow nonaluminum pan. Mix soy, orange
juice, red wine, garlic and ginerrroot together and pour over the wings.
Cover pan with plastic wrap and refrigerate overnight, turning several
times in the marinade. 2. 375. Line a baking pan with foil. Coat a cooking
cooking spray and place rack in baking pan. 3. Drain chicken and arrange
on once. Remove from oven, but do not turn off the oven.
4. Combine jelly, 2 T 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 minutes. Can be baked up to a day ahead and reheated. 5. Arrange in
overlap.