Chicken Wings With Wine Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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CHICKEN WINGS WITH WINE DRESSING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Parsons Estate in Kaufman, Texas in 1994. Ingredients:
8 chicken wings |
1/4 cup cornstarch |
2 teaspoons salt |
1/2 teaspoon white pepper oil for frying |
1 cup olive oil |
1 cup tarragon wine vinegar |
3/4 cup dry white wine |
1 garlic clove mashed |
1/2 teaspoon dry mustard |
1/2 teaspoon sugar |
1/2 teaspoon dried basil crushed |
1/2 teaspoon dried oregano crushed |
1/2 teaspoon dried tarragon crushed |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
1 small tomato peeled seeded and thinly sliced crosswise |
1/2 medium green bell pepper thinly sliced crosswise |
1/2 small onion thinly sliced in rings |
Directions:
1. Disjoint chicken wings and discard tips.
2. Push flesh to one end of bone on remaining parts.
3. With sharp knife remove smaller bone in wing portion containing 2 bones.
4. Press fleshy ends of chicken pieces to flatten so they will stand upright.
5. Dredge chicken in cornstarch mixed with 2 teaspoons salt and white pepper.
6. Set aside to dry for 30 minutes.
7. Heat oil in heavy skillet and fry chicken 7 minutes per side then drain well.
8. Combine oil, vinegar, wine, garlic, mustard, sugar, basil, oregano and tarragon.
9. Season with salt and pepper then blend well.
10. Combine tomato slices, green pepper and onion slices with dressing and mix well.
11. To serve bring wings to room temperature and arrange upright over tomatoes.
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