1/4 cup vegetable oil
20 trimmed and separated wings
1 teaspoon minced shallot
2 cloves garlic, chopped
flour for dusting
1/4 cup white wine
1 teaspoon crushed dried red pepper
1 teaspoon chopped fresh parsley
3 tablespoons Dijon mustard
1/2 cup heavy cream
In a large, heavy skillet, heat the oil over a high flame. Add the
wings and fry for 5-8 minutes, until golden brown. Add the shallots
and garlic, and cook for 2 minutes, until lightly brown.
Sprinkle flour over the wings and mix well, making sure all the
flour is absorbed in the oil. Cook for 2 minutes.
Splash in the wine and simmer for 2 minutes. Add the crushed pepper,
parsley, mustard, and cream. Simmer for an additional 5 minutes,
or until the sauce has lightly coated the wings. Add salt, if
needed. Transfer to a platter and serve with crusty French Bread.