Fiery Braised Wings

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  • 1 dozen chicken wings (about 3 pounds)
  • 1 cup all-purpose flour
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 cup finely chopped Spanish onion
  • 1 cup finely chopped red bell pepper
  • 1 tablespoon minced garlic
  • 3 to 4 tablespoons chopped fresh herbs (about 1 ounce)
  • 2/3 cup white wine
  • 1 tablespoon TABASCO® brand Original Red Sauce


Remove wing tips from chicken wings and discard; cut remaining wings apart at joints. Combine flour and salt and pepper to taste in a bowl; dredge chicken in seasoned flour and shake off excess.

Heat olive oil to the smoking point in a large, heavy, oven-safe skillet or sauté pan over medium-high heat. Add chicken and cook until golden brown.

Add onion and cook until translucent, about 5 minutes. Add bell pepper and garlic and cook 1 minute; stir in remaining ingredients.

Cover pan with a lid or foil and place in a 350°F oven. Bake about 20 minutes or until chicken is tender and cooked through.

Makes 24 pieces, about 6 servings.

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