SMOTHERED CHICKEN WINGS

SMOTHERED CHICKEN WINGS  (Oven-Baked & Extra Creamy)

Ingredients

• 1.8 kg chicken wings
• 60 g red bell pepper, chopped
• 60 g green bell pepper, chopped
• 60 g yellow onion, chopped
• 3 cans cream of chicken with herbs (≈315 g each)
• 2 tbsp olive oil or butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika (smoked if possible)
• ½ tsp black pepper
• Salt to taste
• Optional heat: chili flakes or cayenne
• Optional garnish: parsley

Instructions

1. Prep the wings
   • Pat wings dry. Season with salt, pepper, garlic powder, onion powder, paprika, and optional chili.
   • Toss with olive oil.
2. Brown (recommended for flavor)
   • Bake wings at 220°C (425°F) for 30–35 min, turning once, until lightly golden
     or pan-sear in batches until browned.
3. Make the smothered sauce
   • In a large pan, sauté onion and bell peppers with butter/oil for 5–7 min until soft.
   • Stir in all cans of cream of chicken with herbs. Simmer 3–5 min. Taste and adjust seasoning.
4. Smother & bake
   • Reduce oven to 190°C (375°F).
   • Place wings in a deep baking dish. Pour sauce over, fully coating.
   • Cover tightly with foil and bake 35–40 min until tender.
5. Finish
   • Uncover and bake 10–15 min more to thicken and lightly brown.
   • Garnish and serve hot.

Tips

• Serve over rice, mashed potatoes, or pasta.
• For extra richness, add ½ cup heavy cream.
• For crisp edges, broil 2–3 min at the end.