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Chicken Wings Fricassee Recipe
Chicken Wings Fricassee Recipe photo by Taste of Home
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Chicken Wings Fricassee Recipe

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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."
TOTAL TIME: Prep: 30 min. Cook: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 35 min.
MAKES: 4 servings

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

Nutritional Facts

9 each: 477 calories, 32g fat (7g saturated fat), 92mg cholesterol, 1062mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 31g protein

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


Reviews for Chicken Wings Fricassee

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
spiker1
Reviewed Jan. 27, 2014

"These were fabulous. Everyone raved about them."

MY REVIEW
ferretmama
Reviewed Feb. 21, 2011

"I substituted chicken hindquarters for the wings to make a real he-man main dish. We all loved it. A definite keeper."

MY REVIEW
Edil
Reviewed May. 17, 2010

"We have a very similar recipe here in PR but insted of water we use winw or beer.Even the name is the same-pollo en fricase-"

MY REVIEW
katlaydee3
Reviewed Jan. 28, 2010

"I loved this recipe. It seems like it would be too plain, but it has so much flavor."

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