Chicken Wings Fricassee Recipe

Chicken Wings Fricassee Recipe photo by Taste of Home

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"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."

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Chicken Wings Fricassee Recipe

Prep: 30 min. Cook: 35 min.

Yield: 4 Servings

30 35 65

Ingredients

12 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

Directions

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.

Nutritional Facts 1 serving (9 each) equals 477 calories, 32 g fat (7 g saturated fat), 92 mg cholesterol, 1,062 mg sodium, 15 g carbohydrate, 2 g fiber, 31 g protein.

Originally published as Chicken Wings Fricassee in Taste of Home February/March 2000, p8