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     Title: Chicken Wings Fricassee
Categories: Poultry, Vegetables, Rice
     Yield: 4 Servings

    12    Chicken wings (2-1/2 lb)
   1/3 c  A-P flour; up to 1/2 c
     1 ts Seasoned salt
   3/4 ts Pepper; divided
     3 tb Oil
     2 md Onions; chopped
     1 cl Garlic; minced
 1 1/4 c  Water
     1 ts Salt
          Cooked rice; hot

 Cut chicken wings into three sections; discard wing tips. *

 In a shallow bowl, combine flour, seasoned salt, and 1/2 ts 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 to 35 minutes or until chicken
 juices run clear. Serve over rice.

 * reserve wing tips for stock making or pet treats - UDD

 Recipe by Sundra Lewis, Bogalusa, Louisiana

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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