These lemon pepper wings are a delicious alternative to the perennially well-liked tailgating and sports-bar snack. They are quite simple and simple to create. When viewing the following game, they are certain to become a favorite.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 pounds dark meat chicken pieces
- 1 tablespoon vegetable oil
- 5 cloves crushed garlic
- ½ cup all-purpose flour
- 1 teaspoon poultry seasoning
- 3 (4 ounce) links sweet Italian sausage, sliced
- 1 cup chopped onion
- 3 carrots, sliced
- ½ pound fresh mushrooms, sliced
- ½ teaspoon dried rosemary
- 1 cup red wine
- 1 (14.5 ounce) can whole peeled tomatoes
- salt and pepper to taste
Instructions
- In a large skillet, heat oil. Add 1/2 of the garlic. Season flour with poultry seasoning. Dredge chicken parts in flour, then brown in the skillet for 4 or 5 minutes. Add the sausage, and saute for a few minutes. Add the onion, carrots, mushrooms, rosemary and the remaining garlic. Stir all together.
- Add the wine and tomatoes; stir. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes, then serve.
Nutrition Facts
| Calories | 617 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 150 mg |
| Dietary Fiber | 2 g |
| Protein | 44 g |
| Saturated Fat | 11 g |
| Sodium | 519 mg |
| Sugars | 4 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
My husband loved it. Followed the directions to the letter. Will definately make again!
Made some minor adjustments: no sausage, so I used thinly sliced bacon. And added Italian spices instead of rosemary. And no mushrooms in the fridge, so I used an orange bell pepper. Laid it atop ‘Carolina Gold’ rice.
I guess I’m part of the 1%. Too strong of wine flavor, my kids wouldnt touch it.
I make it pretty much exactly as described in the recipe, and it is delicious!
I made this with mashed potatoes but next time I will use pasta. Excellent recipe!
I added cayenne pepper ( I like the heat) and exchanged mild Italian sausage with andouille sausage giving it a low country flair.. I then served it over rice.. It was excellent!
I have never bothered to find my id and password to post but this is worth it. I followed it “almost” to the letter. I had to use canned mushrooms because I didn’t want to go to the store. I used skinless bone- in chicken thighs so cooked it a tiny bit longer than called for. It was so good and the best part is when your husband says it’s a keeper and wants all the leftovers (not much) for lunch tomorrow.
This was great, used white instead of red because it’s all I had. Thanks!
this was very good, even hubby said “you have to make this again”. it is hard not getting a complaint when I make anything chicken. my only changes were to add 1/4 teaspoon of thyme, 1 teaspoon of sugar, added zucchini and I browned my chicken in a pan, but afterwards put everything in crock pot on high 5 hours. I was impressed with the flavor.
My husband made this (he’s not one who is usually comfortable in the kitchen) and a)said he had fun making it b) said it should go on our “to make again” list. I agree. It was DELICIOUS.
First time ant it
Great recipe. I love the combination of French and Italian. The result was a refined, subtle Coq Au Vin. The sauce was delicious and I served it with egg noodles. I only used 4 chicken thighs for the 2 of us, but I did keep the sauce serving the same as written. And it was perfect. I had a little bit of leftover sauce but I had to save it for a well deserved leftover dinner for one with spaghetti. Yum. Will make this again!
Flavor was good. Easy to make, my husband had seconds.
Did this recipe for the 2nd time and it was a hit again. Chicken is so moist and tender and the juices are great on mashed potatoes. It’s a winner.
I forgot to use the sausage we had on hand, and instead of legs/thighs, I used tenderloins, and decreased the cooking time. It was great! This is definitely a keeper. We served it with bread and just ate it as-is. We used Chianti and that was delicious (both in the dish and in our glasses!) – I’ll be making this again for sure, especially to use up veggies from our CSA.
We thought this recipe was really good. I skinned and boned the thighs to make them easier to eat. They came out very tender and flavorful. A couple of small changes, I didn’t have any poultry seasoning, so I used salt and pepper with the flour. Didn’t seem to make a difference. Didn’t bother with the sausage either. Next time, I would use diced tomatoes, rather than whole, since I ended up crushing them down before adding them to the pan. Last, I took the cover off for the last 10 minutes of cooking time to get the sauce to thicken more. I served it over quinoa, but rice or cous cous would also work.
This was really, really wonderful. I used my largest skillet and took the chicken out while sauteing the sausage and veggies, then returned it before the tomatoes and wine. I ended up simmering about 45 minutes and then removed the chicken again for a couple minutes and added a Tbsp. of tomato paste to thicken the sauce a bit. Served it with bowtie pasta and crusty baguettes from a recipe on this site. I think next time I may put everything in a dutch oven or covered casserole and cook it in a slow oven for a couple hours. It would be even more magnificent.
Fantastic, the Italian sausage adds a little something extra. I used twice the carrots and low-fat Italian sausage and everyone loved it.
very disappointing.
This is very good but I’d only use maybe half that amount of chicken …. I still had to cook in stages as others have said. I added zucchini. Next time I’ll probably add more tomatoes and some broth or something–I like more sauce than this made. I had it over egg noodles with crusty french bread. Again, very good.
Made this Sunday for our Dinner Club. Everyone loved it!! Used fresh thyme instead of rosemary because I don’t like rosemary. Added a TBL of tomato paste to add some depth, & 1 cup of beef broth for the same reason. Served over rice, would try orzo pasta next time. Oh yea, instead of whole tomatoes I used pureed tomatoes, because I don’t like the seeds of the tomatoes in my food.