Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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