Recipe By : Philly Inquirer
Serving Size : 12 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Peanut or veggie oil
1 tb Sweet mild paprika
1 c Olive oil
1 ts Celery salt
1/4 c Garlic -- coarsly chopped
1/2 c Red wine vinegar
1 c Onions -- chopped
1/2 ts Red hot pepper sauce
3 tb Soy sauce
24 md Whole 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. Cover tightly with plastic wrap and
refrigerate overnight. Preheat the oven to 350 F. 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 or chill
and serve.
