DIE-HARD DIJON WINGS

1/4 cup vegetable oil
20 trimmed and separated chicken wings
1 teaspoon minced shallot
1 teaspoon (2 cloves) chopped garlic
all purpose 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.

Servings: 4
Source: Wings Across America: 150 Outrageously Delicious Chicken Wings Recipes by Armand C. Vanderstigchel