Campbell's Soup Spicy Chicken Wings
Easy and delicious.
Servings 8
Calories 231kcal
Equipment
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
Also great served over pasta.
Nutrition
Calories: 231kcal | Carbohydrates: 4g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 73mg | Potassium: 250mg | Fiber: 1g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 28mg | Calcium: 21mg | Iron: 1mg