Categories: Poultry 
      Yield: 12 servings 
  
------------------------------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.