Green Angry Leprechaun Wings
3 tablespoons vegetable oil
1/4 cup heavy cream
20 trimmed and separated wings
3 stalks diced green onions
Dash salt and pepper
1/2 cup chopped fresh parsley
1/4 cup finely chopped onions
Dash of Tabasco green hot sauce
1 cup dry white wine
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
1 tablespoon drained canned green peppercorns
In a large heavy skillet, heat the oil over a high flame. Add the wings, sprinkling them with salt and pepper to seal in their flavor while they brown. Fry for 10 minutes or until golden brown and cooked through. Remove the wings From the skillet, reserving the oil inside the skillet. Keep the wings warm.
In the same skillet over high heat, sauté the onion until tender. Splash with white wine. Add the mustard, peppercorns and heavy cream. Bring to a boil, reduce heat and simmer for 3 minutes or until thickened. Add the green onions and parsley. Whisk in the hot sauce and butter until smooth.
Transfer the wings to a large mixing bowl. Add the sauce to the wings and toss, coating them thoroughly.
Transfer to a platter.
Chef Armand, The Wings Across America Cookbook
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