Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Chicken wings 1/2 ts White pepper
1/4 c Cornstarch Oil; for frying
2 ts Salt

-----------------------WINE DRESSING----------------------------
1 c Olive oil 1/2 ts Dried tarragon, crushed
1 c Tarragon wine vinegar Salt, pepper
3/4 c Dry white wine 1 sm Tomato; peeled, seeded
1 Garlic clove; mashed - and thinly sliced crosswise
1/2 ts Dry mustard 1/2 md Green bell pepper
1/2 ts Sugar - thinly sliced crosswise
1/2 ts Dried basil; crushed 1/2 sm Onion
1/2 ts Dried oregano; crushed - 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.

Created by: Domaine Chandon Winery, Napa Valley

(C) 1992 The Los Angeles Times

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