GORGONZILLA WINGS

3 tablespoons vegetable oil
20 trimmed and separated wings
pinch each 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.

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