Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

8 Chicken wings
1/4 cup Cornstarch
2 teaspoons Salt
1/2 teaspoon White pepper
Oil -- for frying
-----WINE DRESSING-----
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
Salt -- pepper
1 small Tomato; peeled -- seeded
thinly sliced crosswise
1/2 medium Green bell pepper -- thinly sliced crossw
1/2 small Onion -- thinly sliced in rin

Disjoint chicken wings, discarding bony tips. Push flesh to oney end of
bone on remaining parts. With sharp knife, remove smaller bone in wing
portion containing 2 bones. Press fleshy ends of chicken pieces to flatten
so they will stand upright. Dredge chicken in cornstarch mixed with 2
teaspoons salt and white pepper. Set aside to dry 30 minutes. Heat oil to
depth of 1/2 inch in heavy skillet and fry chicken until golden brown and
tender, about 7 minutes on each side. Drain on paper towels and freeze or
refrigerate if not to be used at once. To make dressing, combine oil,
vinegar, wine, garlic, mustard, sugar, basil, oregano and tarragon. Season
to taste with salt and pepper. Blend well. Combine tomato slices, green
pepper and onion slices with dressing and mix well. To serve, bring
chicken wings to room temperature and arrange upright over tomatoes in
shallow casserole.

Browse by categories