Napa Valley Chicken Wings With Wine Dressing Recipe
Servings: 12
Ingredients
- 8 x chicken wings
- 1/4 c. cornstarch
- 2 tsp salt
- 1/2 tsp white pepper
- oil for frying
- 1 c. extra virgin olive oil
- 1 c. tarragon wine vinegar
- 3/4 c. dry white wine
- 1 x garlic clove mashed
- 1/2 tsp dry mustard
- 1/2 tsp sugar
- 1/2 tsp dry basil crushed
- 1/2 tsp dry oregano crushed
- 1/2 tsp dry tarragon crushed
- salt pepper
- 1 sm tomato, peeled seeded
- & thinly sliced crosswise
- 1/2 med green bell pepper thinly sliced
- crossway
- 1/2 sm onion thinly sliced in
- rings
Directions
- Disjoint chicken wings, discarding bony tips. Push flesh to boney end of bone on remaining parts. With sharp knife, remove smaller bone in wing portion containing 2 bones. Press fleshy ends of chicken pcs to flatten so they will stand upright. Dredge chicken in cornstarch mixed with 2 tsp. salt and white pepper. Set aside to dry 30 min. Heat oil to depth of 1/2 inch in heavy skillet and fry chicken till golden and tender, about 7 min on each side. Drain on paper towels and freeze or possibly chill 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 12 servings | |
| Calories 214 | |
| Calories from Fat 175 | 82% |
| Total Fat 19.72g | 25% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.02g | |
| Cholesterol 8mg | 3% |
| Sodium 401mg | 17% |
| Potassium 76mg | 2% |
| Total Carbs 4.04g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.75g | 1% |
| Protein 2.13g | 3% |
