Chicken Wings Fricassee
These old-fashioned sautéed chicken wings with flavorful gravy are equally impressive and inexpensive. They usually draw compliments—and second helpings.—Sundra Lewis, Bogalusa, Louisiana
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
Reviews
Took the advise from Edil the PR and used beer instead of water....very good dish. Husband loved them.
Wings are one of the most expensive cuts, more than boneless skinless breasts on sale. And never throw out the tips, tbey add a richness and depth to a good broth. I would use legs and thighs, if not the whole chicken. Soundz yummo.
These were fabulous. Everyone raved about them.
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I substituted chicken hindquarters for the wings to make a real he-man main dish. We all loved it. A definite keeper.
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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-
I loved this recipe. It seems like it would be too plain, but it has so much flavor.
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