NAPA VALLEY CHICKEN WINGS WITH WINE DRESSING

FOR THE WINGS:
8 chicken wings
1/4 cup cornstarch
2 tsp salt
1/2 tsp white pepper
oil (for frying)
FOR THE WINE DRESSING:
1 cup olive oil
1 cup tarragon wine vinegar
3/4 cup dry white wine
1 garlic clove; mashed
1/2 tsp dry mustard
1/2 tsp sugar
1/2 tsp dried basil; crushed
1/2 tsp dried oregano; crushed
1/2 tsp dried tarragon, crushed
salt and pepper (to taste)
TO SERVE:
1 small tomato; peeled, seeded, thinly sliced crosswise
1/2 medium green bell pepper, thinly sliced crosswise
1/2 small onion, thinly sliced in rings

TO PREPARE THE WINGS:
Disjoint chicken wings, discarding bony tips. Push flesh to one end of bone on remaining parts. With sharp knife, remove smaller bone in wing portion containing 2 bones. Press fleshy ends of chicken pieces to flatten so they will stand upright.

Dredge chicken in cornstarch mixed with 2 teaspoons salt and white pepper. Set aside to dry 30 minutes.

Heat oil to depth of 1/2 inch in heavy skillet and fry chicken until golden brown and tender, about 7 minutes on each side. Drain on paper towels and freeze or refrigerate if not to be used at once.

TO MAKE THE DRESSING:
Combine oil, vinegar, wine, garlic, mustard, sugar, basil, oregano and tarragon. Season to taste with salt and pepper. Blend well.

TO SERVE:
Combine tomato slices, green pepper and onion slices with dressing and mix well.

Bring chicken wings to room temperature and arrange upright over tomatoes in shallow casserole.

Servings: 16
From: Domaine Chandon Winery, Napa Valley
Adapted from source: The Los Angeles Times, 1992