Beaujolais-Glazed Chicken Wings

Place split wings in a large shallow non-aluminum pan.

Mix soy sauce, orange juice, red wine, garlic, and chopped ginger root together, then pour over the wings.

Cover the pan with plastic wrap and refrigerate overnight, turning the wings several times in the marinade.

Preheat the oven to 375°F.

Line a baking pan with foil, coat with cooking spray, and place a rack in the baking pan.

Drain the marinated chicken wings and arrange them on the prepared rack.

Reserve the marinade.

In a saucepan, combine red currant jelly, 2 tablespoons of additional dry red wine.

Stir until the jelly is melted.

Brush the wings generously with the glaze and bake in the preheated oven for 10 minutes.

Turn the wings, brush again with the glaze, and bake for an additional 10 minutes or until the wings are rich dark brown and shiny.

Remove from the oven and let them cool for a few minutes.

The wings can be baked up to a day ahead and reheated.

Arrange the glazed chicken wings in a serving platter, garnish with thin julienne orange zest, and serve.