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    Chicken Wings Fricassee

    From Feb/Mar 2000 Taste of Home magazine.


    List of Ingredients


    • 12 whole chicken wings (about 2 1/2 pounds)
    • 1/3 to 1/2 cup all purpose flour
    • 1 teaspoon seasoned salt
    • 3/4 teaspoon pepper, divided
    • 3 tablespoons vegetable oil
    • 2 medium onions, chopped
    • 1 garlic clove, minced
    • 1 1/4 cups water
    • 1 teaspoon salt
    • Hot cooked rice


    Instructions


    1. Cut chicken wings into three sections; discard wing tips or save for making broth.
    2. In a resealable plastic bag or shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper.
    3. Add wings; toss to coat evenly.
    4. In a large skillet brown wings on all sides in oil. Add onions and garlic; cook until tender.
    5. Stir in the water, salt and remaining pepper; mix well.
    6. Bring to a boil; reduce heat. Simmer uncovered, for 30-35 minutes or until chicken juices run clear.

    7. Serve over rice.
    8. YIELD: 4 servings
 

 

 

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