Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        calls for 12
                        chicken wings -- cut in 1/2
                        ***teriyaki***
     1/4  cup           soy sauce -- can use lite
     1/4  cup           dry white wine
   2      tablespoons   sugar
     1/2  teaspoon      gingerroot -- freshly grated
   1      clove         garlic -- minced
                        ***orange bar-b-que***
     1/3  cup           chili sauce
     1/4  cup           orange marmalade
   1      tablespoon    red wine vinegar
   1 1/2  teaspoons     Worcestershire sauce
     1/2  teaspoon      prepared mustard
     1/4  teaspoon      garlic powder
                        ***sweet and sour***
     1/2  cup           water
     1/4  cup           oil
     3/4  cup           sugar
     1/4  cup           ketchup
     1/4  cup           vinegar
   1      teaspoon      garlic salt
     1/2  teaspoon      chicken-flavor bouillon

Preparation:

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 preferably more than 4. Turn bag occasionally. Heat oven to 375F. 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.