These old-fashioned sautéed chicken wings with flavorful gravy are equally impressive and inexpensive. They usually draw compliments—and second helpings.
Ingredients
12 chicken wings (about 2-1/2 pounds)
1/3 to 1/2 cup all-purpose flour
1 teaspoon seasoned salt
3/4 teaspoon pepper, divided
3 tablespoons vegetable oil
2 medium onions, chopped
1 garlic clove, minced
1-1/4 cups water
1 teaspoon salt
hot cooked rice
Directions
Cut chicken wings into three sections; discard wing tips. In a shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper. Add wings; toss to coat evenly. In a large skillet, brown wings on all sides in oil. Add onions and garlic; cook until tender. Stir in water, salt and remaining pepper; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-35 minutes or until chicken juices run clear. Serve over rice.
