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Chicken Wings

20 wings, trimmed and separated
2 tablespoons vegetable oil
salt and pepper
1/2 cup chopped onion
1 teaspoon (2 cloves) minced garlic
1 can (12-14 ounces) diced tomatoes in juice
1/2 cup heavy cream
1/3 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar

In a large, heavy skillet heat the oil over a high flame. Add the
wings, sprinkling with salt and pepper to seal in their flavor
while they brown. Fry for 8 minutes, or until brown. Add the onion
and garlic and saute' until lightly brown and tender, about 3
minutes. Add the tomatoes and let the mixture simmer over low to
medium heat, making sure the wings are thoroughly coated, for 12
minutes, or until the sauce starts to thicken. With tongs, remove
the wings from the tomato sauce and set aside; keep warm. Add the
cream, basil, salt, pepper, and sugar, and stir until smooth. Return
the wings to the now rosy pink sauce, coating them thoroughly.

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