SMOTHERED CHICKEN WINGS – Real comfort food, was what I really required. Undoubtedly, these smothered chicken wings satisfy. They also filled the vacant flat with delightful fragrances and nostalgic ambiance.



— 6 chicken wings

— Olive oil

— 1 tablespoons butter

— 4 tablespoons minced RED onion

— 4 tablespoons diced celery

— Finely minced parsley

— Seasonings: 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, 1/4 teaspoon Kosher salt, 1/2 teaspoon, Bell’s [or poultry seasoning], seasoned salt

— 3/4 can cream of celery soup mixed with 1/2 cup water

— Wondra Flour


Place wings in bowl. Powder with seasonings and a drizzle of olive oil.

Place in a 9 × 9 metal pan, skin side up. Bake, uncovered, for 30 minutes in a 400 F oven. Remove from oven and add butter and sprinkle the celery and onion around the wings. Lower oven to 375. Place back in oven for about 15-20 minutes. Remove. Add the cream of celery soup mixture, being careful not to coat the wings. Cover tightly with foil and continue to bake for another 20-30 minutes. Uncover. Add about two teaspoons of Wondra flour. Add the minced parsley. Re-cover and bake for another 15 minutes to thicken the sauce. Serve with rice, pasta, or bread.

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