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Chicken Wings Fricassee

These old-fashioned sautéed chicken wings with flavorful gravy are equally impressive and inexpensive. They usually draw compliments—and second helpings.—Sundra Lewis, Bogalusa, Louisiana
  • Total Time
    Prep: 30 min. Cook: 35 min.
  • Makes
    4 servings


  • 12 chicken wings (about 2-1/2 pounds)
  • 1/3 to 1/2 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 3/4 teaspoon pepper, divided
  • 3 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 1-1/4 cups water
  • 1 teaspoon salt
  • Hot cooked rice


  • Cut chicken wings into three sections; discard wing tips. In a shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper. Add wings; toss to coat evenly. In a large skillet, brown wings on all sides in oil. Add onions and garlic; cook until tender. Stir in water, salt and remaining pepper; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-35 minutes or until chicken juices run clear. Serve over rice.
Nutrition Facts
1 serving: 477 calories, 32g fat (7g saturated fat), 92mg cholesterol, 1062mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 31g protein.

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  • jackraul
    Apr 29, 2020

    Took the advise from Edil the PR and used beer instead of water....very good dish. Husband loved them.

  • Jean
    Feb 18, 2019

    Wings are one of the most expensive cuts, more than boneless skinless breasts on sale. And never throw out the tips, tbey add a richness and depth to a good broth. I would use legs and thighs, if not the whole chicken. Soundz yummo.

  • spiker1
    Jan 27, 2014

    These were fabulous. Everyone raved about them.

  • raemmiemom
    Jan 12, 2013

    No comment left

  • ferretmama
    Feb 21, 2011

    I substituted chicken hindquarters for the wings to make a real he-man main dish. We all loved it. A definite keeper.

  • dlbtbb
    Jan 11, 2011

    No comment left

  • Edil
    May 17, 2010

    We have a very similar recipe here in PR but insted of water we use winw or beer.Even the name is the same-pollo en fricase-

  • katlaydee3
    Jan 28, 2010

    I loved this recipe. It seems like it would be too plain, but it has so much flavor.

  • isabella_linda
    Jun 24, 2009

    No comment left

  • mcgee64
    Mar 21, 2009

    No comment left