Recipe - Napa Valley Chicken Wings With Wine Dressing

8 Chicken wings
One fourth cup Cornstarch
2 teaspoon Salt
One half teaspoon White pepper
Oil; for frying

WINE DRESSING
1 cup Olive oil
1 cup Tarragon wine vinegar
Three fourths cup Dry white wine
1 Garlic clove; mashed
One half teaspoon Dry mustard
One half teaspoon Sugar
One half teaspoon Dried basil; crushed
One half teaspoon Dried oregano; crushed
One half teaspoon Dried tarragon, crushed
Salt, pepper
1 small Tomato; peeled, seeded
& thinly cut or sliced up crosswise
One half md Green bell pepper
thinly cut or sliced up crosswise
One half small Onion
thinly cut or sliced up 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini