Recipes

Heat a small amount of oil in a large Dutch oven; enough to scantly cover the bottom of the pan. Fry small amounts of chicken wings, turning, until golden brown on both sides (folding the wing tips over the main part keeps the wings compact).

Place chicken wings on a plate as they brown and continue to cook the remaining wings. You want a nice brown color achieved, which gives the sauce a lot of flavor. This is the key step to a wonderful flavor....nice and brown. Don't overcrowd when browning the wings...remember small batches at a time.

Once all the wings are browned, return them to the Dutch oven. Salt the wings with Kosher salt to taste. Fill the pot with enough water to barely cover the wings (not over the wings); bring to a boil, turn the heat to medium-low (more or less), cover and cook until chicken is tender and almost falling off the bone, about 45 min.-1 hour.

Remove Dutch oven from the heat. Stir in (about 16 oz. if using one large tray of wings) sour cream. Never boil the sour cream as it will curdle. You can heat through gently. Serve over hot, cooked noodles or rice.

Sprinkle with chopped parsley, if desired, as a garnish.