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Print this Recipe    Chicken Wings 12

Gorgonzola Wings

3 tablespoons vegetable oil
20 trimmed and separated wings
salt and pepper
1/4 cup minced red onion
1 tablespoon minced parsley
1/4 cup chicken stock
1/4 cup heavy cream
1/4 cup gorgonzola cheese

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 you brown them. Fry for 10-12 minutes, or until brown and
cooked through. Remove the wings from the pan, reserving the cooking
oil. Keep the wings warm.

To the same skillet and over high heat, add the red onion and saute'
until transparent and tender. Add the chicken stock, parsley, and
heavy cream. Bring to a boil then immediately reduce the heat and
simmer for 3 minutes, or until the sauce thickens slightly.

Fold in the Gorgonzola cheese and stir until it's incorporated.
Transfer the warm wings to a large mixing bowl. Add the sauce and
toss, making sure the wings are thoroughly coated. Transfer to a
platter and serve.

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