Recipe for Napa Valley Chicken Wings With Wine Dressing


8 chicken wings
1/4 cup cornstarch
2 teaspoon salt
1/2 teaspoon white pepper
1 oil; for frying


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
1 salt, pepper
1 small tomato; peeled, seeded & thinly
1/2 medium green bell pepper thinly sliced cr; osswise
1/2 small onion thinly sliced in rings


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here