Course : Chicken Wings
Serves: 4
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12 pieces Chicken wings -- (about 2 pounds)
3/4 cup Water
1/3 cup Madeira*
1/3 cup Chopped onion
2 teaspoons Finely shredded orange -- Peel
1/4 teaspoon Salt
2 Clove Garlic finely chopped
2 teaspoons Cornstarch
3 slices Bacon -- crisply cooked and

Preparation / Directions:

*substitute: 2/3 cups Orange juice for the madeira Reduce water to 1/2 Cup Cut each chicken wing at joints to make 3 pieces; discard tips. Cut off excess skin; discard. Place chicken, water, Madeira, onion, orange peel, salt and garlic in glass bowl or plastic bag. Cover bowl or seal bag tightly. Refrigerate at least 2 hours.Drain chicken, reserving marinade. Set oven control to broil. Place chicken on rack in broiler pan. Place broiler pan so top of chicken is 5 to 7 inches from heat. Broil about 10 minutes, turning once, until juices run clear. Mix 1/4 cup reserved marinade and the cornstarch in 1-1/2-quart saucepan. Stir in remaining marinade. Cook over low heat, stirring constantly, until mixture thickens. Stir in bacon. Serve with chicken wings. To Microwave: Decrease water to 1/2 cup (1/4 cup if substituting orange juice for the Madeira). Place chicken wings in rectangular microwavable dish, 11 X 7 X 1-1/2 inches. Cover with waxed paper and microwave on high 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until juices run clear; drain. Mix 1/4 cup reserved marinade and the cornstarch in 4-cup microwavable measure. Stir in remaining marinade. Microwave uncovered on high 3 to 4 minutes or until thickened and boiling. Continue as directed.

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