Napa Valley Chicken Wings with Wine Dressing Recipe

   8                    Chicken wings
     1/4  cup           Cornstarch
   2      teaspoons     Salt
     1/2  teaspoon      White pepper
                        Oil -- for frying
                        -----WINE DRESSING-----
   1      cup           Olive oil
   1      cup           Tarragon wine vinegar
     3/4  cup           Dry white wine
   1                    Garlic clove -- mashed
     1/2  teaspoon      Dry mustard
     1/2  teaspoon      Sugar
     1/2  teaspoon      Dried basil -- crushed
     1/2  teaspoon      Dried oregano -- crushed
     1/2  teaspoon      Dried tarragon -- crushed
                        Salt -- pepper
   1      small         Tomato; peeled -- seeded
                        & thinly sliced crosswise
     1/2  medium        Green bell pepper -- thinly sliced crossw
     1/2  small         Onion -- thinly sliced in rin

Disjoint chicken wings, discarding bony tips. Push flesh to oney end of
bone on remaining parts. With sharp knife, remove smaller bone in wing
portion containing 2 bones. Press fleshy ends of chicken pieces to flatten
so they will stand upright. Dredge chicken in cornstarch mixed with 2
teaspoons salt and white pepper. Set aside to dry 30 minutes. Heat oil to
depth of 1/2 inch in heavy skillet and fry chicken until golden brown and
tender, about 7 minutes on each side. Drain on paper towels and freeze or
refrigerate if not to be used at once. To make dressing, combine oil,
vinegar, wine, garlic, mustard, sugar, basil, oregano and tarragon. Season
to taste with salt and pepper. Blend well. Combine tomato slices, green
pepper and onion slices with dressing and mix well. To serve, bring
chicken wings to room temperature and arrange upright over tomatoes in
shallow casserole.