Sometimes it’s kinda odd what makes us have a desire to make a dish. I was just sitting here, minding my own business, passing a few minutes scrolling thru Facebook. All of a sudden something caught my eye. Someone had posted a 1970s ad featuring a recipe for an easy chicken dish. My stomach told me that I needed to make it. So I did. And you know what? I loved these Campbell’s Soup spicy chicken wings! The sauce is great and tasty! This was the perfect comfort dish on a cold day!
A Classic
For some reason the idea of this Campbell’s Soup spicy chicken wings recipe called out to me. The food in the ad looked good and the people eating it looked happy. I wanted to be happy eating it too! And I was!
Saucy Wing Goodness
These wings do not come out crunchy but they do come out tasty. The skin isn’t completely bite-thru perfect, but it’s not bad. The sauce is really the star of the dish. The wings get happy in the sauce, making them yummy, moist and tender. The wings do have a good little spicy kick to them. I mean, it does say ‘spicy’ in the name, so you do expect a bit of heat!
This recipe makes a lot of food. More than plenty for a big dinner crowd. Just make plenty of rice. You might need a knife and a fork to eat them without making a big mess. Or make a mess. It’s ok.
You can see the original Campbell’s soup ad where I found this recipe here.
Campbell’s Soup Spicy Chicken Wings
Ingredients
- 16 chicken wings flats and drumettes separated, tips saved to make stock
- 1 teaspoon cayenne more or less, to taste
- 1 teaspoon paprika more or less, to taste
- 2 tablespoon vegetable oil
- 2 medium onions chopped
- 2 10 3/4 ounce Campbell's tomato soup
- ½ soup can water
- 2 medium green bell pepper chopped
- hot cooked rice for serving
Instructions
- Rinse the wings and pat dry. Place in a large bowl.
- Combine the cayenne and paprika and sprinkle over the chicken. Make sure to get all of the pieces coated, lightly or heavily depending on your tastes.
- Cover the bowl and transfer to the fridge for 1-4 hours.
- Heat the oil in a large skillet or Dutch oven.
- Working in batches if needed, brown the chicken pieces on each side. Remove to a plate.
- Drain off some of the oil and fat and add the onions. Saute until just softening.
- Stir in the soup and 1/2 soup can of water. Add the wings and stir. Cover and cook over low heat for 15 minutes, stirring occassionally.
- Add the green bell pepper. Stir.
- Cover and cook another 15-20 minutes or until pepper is softened and the wings are cooked, stirring often.
- Remove from heat and serve over hot cooked rice.
Notes
Nutrition
Nutritional values are approximate.
