 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This comforting, old-fashioned dish with flavorful gravy uses inexpensive chicken wings for an impressive dinner, writes Sundra Lewis from Bogalusa, Louisiana. It usually prompts compliments-and second helpings. Ingredients:
12 chicken wings (about 2-1/2 pounds) |
1/3 to 1/2 cup king arthur unbleached 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 |
Directions:
1. Cut chicken wings into three sections; discard wing tips. In a resealable plastic bag or shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper. Add wings; toss to coat evenly. In a large skillet, brown wings on all sides in oil. Add onions and garlic; cook until tender. Stir in water, salt and remaining pepper; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-35 minutes or until chicken juices run clear. Serve over rice. Yield: 4 servings.
|
|