Ingredients Jump to Instructions ↓

  1. 8 Chicken wings

  2. 1/4 cup 15g / 1/2oz Cornstarch

  3. 2 teaspoons 10ml Salt

  4. 1/2 teaspoon 2 1/2ml White pepper Oil - for frying Wine Dressing

  5. 1 cup 237ml Olive oil

  6. 1 cup 237ml Tarragon wine vinegar

  7. 3/4 cup 177ml Dry white wine

  8. 1 Garlic clove - mashed

  9. 1/2 teaspoon 2 1/2ml Dry mustard

  10. 1/2 teaspoon 2 1/2ml Sugar

  11. 1/2 teaspoon 2 1/2ml Dried basil - crushed

  12. 1/2 teaspoon 2 1/2ml Dried oregano - crushed

  13. 1/2 teaspoon 2 1/2ml Dried tarragon - crushed Salt - pepper

  14. 1 Tomato; peeled - seeded (small) & thinly sliced crosswise

  15. 1/2 Green bell pepper - thinly sliced (medium) crosswise

  16. 1/2 Onion - thinly sliced in (small) rings

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Disjoint chicken wings, discarding bony tips. Push flesh to one 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.


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