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.