Easy Lemon Chicken Wings (Perfect for the lake:)

Place wings in a large, nonaluminum baking dish or in a large plastic zipper bag. Add all but 1/2-cup marinade; reserve this separately in the refrigerator to use for basting the wings while cooking. Cover dish or seal bag, turn to coat the wings, and refrigerate 3 to 5 hours, turning wings occasionally. Do not use the marinade in which you place the raw meat; throw it away when you're ready to cook.

To cook in the oven: Place wings on rack of broiler pan and bake at 375 degrees Fahrenheit for 25 to 30 minutes, turning wings and brushing with the reserved marinade every 5 or 10 minutes. Wings should be golden brown and cooked through. For crispier wings, broil wings for about 10 minutes after the baking time, turning and brushing frequently with marinade.

To cook on the grill: Place wings on grate of medium-hot grill. Cover grill and cook 20 to 25 minutes, turning wings and brushing with the reserved marinade every 5 or 10 minutes. Wings should be nicely browned and cooked through. If wings are getting too browned before they are cooked through, move to cooler area of grill and continue cooking.

Yield: 8 appetizer servings or 4 main-dish servings.