Stovetop Spicy Chicken Wings
A classic wing dish for the entire family!
Servings 8
Calories 53kcal
Equipment
Ingredients
- 16 chicken wings flats and drumettes separated, tips saved to make stock
- 1 teaspoon cayenne more or less, to taste
- 1 teaspoon paprika more or less, to taste
- 2 tablespoons vegetable oil
- 2 medium onions chopped
- 2 10 3/4 ounce Campbell's Tomato soup
- ½ soup can water
- 2 medium green bell peppers chopped
- hot cooked rice for serving
Instructions
- Rinse the wings and pat dry.
- Place in a large bowl.
- Combine the cayenne and paprika.
- Sprinkle seasoning over chicken and, using your hands, toss and turn to coat well.
- Cover the bowl and refrigerate for 1-4 hours.
- Heat the oil in a Dutch oven or large skillet and add the chicken, working in batches if needed. Brown on both sides and remove to a plate.
- Drain some of the oil. Add the onions and saute until just soft.
- Stir in the soup and 1/2 soup can of water.
- Add the wings and stir. Cover the dish and reduce heat to low. Simmer for 15 minutes, stirring often.
- Add the green bell pepper and stir. Cover and cook another 15-20 minutes or until pepper is just starting to soften and the wings are cooked.
- Serve over hot cooked rice.
Notes
Serve with a bottle of hot sauce nearby in case you want to kick these wings up a bit!
Nutrition
Calories: 53kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 26mg | Calcium: 11mg | Iron: 0.3mg