Baked Garlic Chicken Legs

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Baked Garlic Chicken Legs Ingredients

PHILLY.INQUIRER	1/2 c RED WINE VINEGAR
1 c PEANUT OR VEGEIE OIL	1 c CHOPPED ONIONS
1 tb SWEET MILD PAPRIKA	1/2 ts RED HOT PEPPER SAUCE
1 c OLIVE OIL	3 tb SOY SAUCE
1 ts CELERY SALT	24 MEDIUM WHOLE CHICKEN LEGS
1/4 c COARSLY CHOPPED GARLIC

Instructions for Baked Garlic Chicken Legs

COMBINE THE MARINADE INGREDIENTS IN A LARGE BOWL.PRICK THE SKIN OF THE CHICKEN LEGS IN SEVERAL PLACES WITH THE POINT OF A SHARP KNIFE.PUT THE CHICKEN IN A LARGE NONMETALIC SHALLOW PAN OR GLASS DISH.POUR THE MARINADE OVER THE CHICKEN.TURN THE LEGS SEVERAL TIMES TO COAT THE PIECES EVENLY.COV TIGHTLY WITH PLASTIC WRAP AND REFRIGERATE OVER NIGHT. PREHEAT THE OVEN TO 350 DEGREES.WIPE OFF ANY GARLIC OR ONION PIECES FROM THE CHICKEN LEGS AND PUT THEM SIDE BY SIDE IN TWO LARGE ROASTING PANS.IF NECESSARY PUT ONE PAN ON THE LOWER SHELF AND THE OTHER ON THE NEXT SHELF UP IN THE OVEN.ROAST FOR THIRTY MINUTES. MEANWHILE,STRAIN THE MARINADE AND SET IT ASIDE.AFTER THE CHICKEN HAS COOKED FOR 30 MINUTES,TURN EACH PIECE AND BRUSH THE CHICKEN LIBERALLY WITH THE MARINADE.ROTATE THE PANS ON THE SHELVES.ROAST FOR 30 MINUTES MORE,OR UNTIL THE LEGS ARE GOLDEN BROWN.TURN AGAIN IF NECESSARY.SERVE IMMEDIATLY O CHILL AND SERVE.MAKES 12 SERVINGS. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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