Who doesn’t love chicken wings?
Other than Chip … he hates any meat served on the bone. 🙂
From Aunt Elodia’s Cookbook, “How I Became a Cook Out of Necessity,” she introduces us to Wallet-Chicken Wings.
BTW — I’ve read the recipe over and over and cannot figure out what a wallet has to do with it; but she must of had a reason for naming it that.
If you can figure out the wallet part, please let me know.
Recipe – To Tease the Palate and Please – The Wallet-Chicken Wings
3 pounds chicken wings – tips removed
1/2 cup olive oil or a blend of olive oil and vegetable oil.
(I have used infused olive oil .. I think it adds a little something, but that’s just me.)
1 teaspoon of salt.
1 teaspoon pepper
Scatters of salt and black pepper
2 green peppers
2 cloves garlic, picked with a fork (why? cuz it releases the flavor)
3 tablespoons warm water
1/2 cup, dry white wine
Serve over rice or pasta. Following the directions on the box.
Fresh pasta adds a little something to the recipe.
Wash the chicken wings in cold water, add salt. Rinse, drain and pat dry.
Heat oil in a 12-inch skillet. When almost hot, add chicken wings.
After a few minutes, mix the wings with a wooden spoon or spatula to coat them with oil and continue frying over medium heat.
Add about 1 teaspoon salt and pepper, then add green peppers and garlic. Keep turning the wings until they are evenly coated and golden.
Remove garlic from pan; add water and wine.
Cook until the alcohol evaporates.
After the wine has been added and the alcohol has evaporated, add 1 cup strained tomatoes and let cook, covered, with the chicken wings for about 10 minutes. Add 1 (16 ounce) can of peas, drained and simmer for about 5 minutes before serving with rice or palenta (no pasta with the variation).
Let us know how it came out.
“I Became a Cook Out of Necessity!
Copyright 1977/revised 1987
Author: Elodia Presenza Tedeschi
Wimmer Brothers Press