1/4 cup hot Hungarian paprika
1 tablespoon cayenne pepper
1/2 tablespoon dry mustard powder
1/2 tablespoon tumeric
1 1/2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon gound sinnamon
1/3 cup red wine
2 tablespoons orange juice
24 chicken legs