Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chicken wings -- tips removed
                        at joints into 2 pcs
     1/3  cup           soy sauce
     1/3  cup           orange juice
     2/3  cup           plus 2 T dry red wine -- preferable
                        -- Beaujolais'
   3      cloves        garlic -- mashed
   2      tablespoons   gingerroot -- chopped
   6      tablespoons   red currant jelly
   2      tablespoons   orange zest -- grated
   1      tablespoon    orange zest -- thin julienne
                        for garnish

Preparation:

1. Place split wings in a large shallow non-aluminum pan. Mix soy, orange juice, red wine, garlic and ginerr root 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 rack with vegetable cooking spray and place rack in baking pan. 3. Drain chicken and arrange on rack. Roast for 45 minuts, turning wings once. Remove from oven, but do not turn off the oven. 4. Combine jelly, 2 T red wine, and grated zest in small pan 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. Can be baked up to a day ahead and reheated. 5. Arrange in overlapping rows. Sprinkle with julienne zest. Serve warm