Fun, Delicious, and Amazing Flavor, The Whole Family Will Love This Chicken Wing Casserole

3-3 1/2 lbs chicken wings

1 T fat (ghee, butter, chicken or duck fat

1 C chopped onion

¾ C sliced scallions (green onions)

1 ½ C rice

3 C liquid (chicken stock, broth or water)

2 t salt

½ t black pepper

½ t turmeric

1 t oregano

3 cloves garlic crushed

1 C tomatoes cubed and seeded (diced tomatoes could work)

¾ C zucchini, diced ¼ inch

½ cup diced red or green pepper

Tabasco sauce (optional)

Salt and pepper the wings while preparing the chopped vegetables.

Heat the fat in a heavy, large braising or stock pot. Once fat is hot to sizzle or smoke, add the

chicken wings to make one layer. Don’t overcrowd the pan as you want the chicken to slightly

brown. About 6-7 minutes per side without moving the wings until it is time to brown the other

side.

NOTE: If your wings have tips, this process will be easier if you cut them off. If you

choose to keep them on, tuck them between the top and mid-section of the wing to get more

surface to brown.

Take the first batch of browned wings out and place on a plate until all the wings are browned in

batches and are on the plate.

Add the onions and scallions to the pot and cook for about a minute. Add the rice and mix well

to incorporate the fat in with the rice. Add the water, salt, pepper, paprika, turmeric, oregano,

and garlic and stir. Add the wings and carefully integrate.

Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes. Add the tomatoes,

zucchini, peas, and red or green pepper and cook for another 10 minutes.

Serve with Tobasco