|Fall-off-the-bone tenderness with a rich, satisfying sauce.|
It's been a rough week at KB since I had to put my cat, Chalk, to sleep. I never realized how much I talked to him. It's a very quiet apartment.
I needed some real comfort food. These smothered chicken wings hit the spot, for sure. And they filled the empty apartment with wonderful aromas that mixed with memories.
It's a cinch to prepare. The gravy is incredible. Serve with rice, noodles, biscuits, or just a good, sturdy bread for sopping all that richness.
I love Bell's seasoning. It is mostly ground rosemary and thyme, so use those two powders if you don't have access to the real thing. Or poultry seasoning. The measurements are approximate, not exact. It's that kind of recipe. The red onion makes this dish. So many onions are now "sweet," I find myself using red ones more and more for their exuberant flavor and aroma.
Wondra flour is superfine and used as a thickener. Use flour mixed with a bit of water if you can't find it. Or use potato starch.
- 6 chicken wings
- Olive oil
- 1 tablespoons butter
- 4 tablespoons minced RED onion
- 4 tablespoons diced celery
- Finely minced parsley
- Seasonings: 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, 1/4 teaspoon Kosher salt, 1/2 teaspoon, Bell's [or poultry seasoning], seasoned salt
- 3/4 can cream of celery soup mixed with 1/2 cup water
- Wondra Flour
Place wings in bowl. Powder with seasonings and a drizzle of olive oil.
Place in a 9 x 9 metal pan, skin side up. Bake, uncovered for 30 minutes in a 400 F oven. Remove from oven and add butter and sprinkle the celery and onion around the wings. Lower oven to 375. Place back in oven for about 15-20 minutes. Remove. Add the cream of celery soup mixture being careful not to coat the wings. Cover tightly with foil and continue to bake for another 20-30 minutes. Uncover. Add about two teaspoons of Wondra flour. Add the minced parsley. Re-cover and bake for another 15 minutes to thicken the sauce. Serve with rice, pasta or bread.