INGREDIENTS
* 12 chicken wings
* 1/3 cup all-purpose flour
* 1 teaspoon seasoned salt
* 3/4 teaspoon pepper, divided
* 3 tablespoons vegetable oil
* 2 medium onions, chopped
* 1 garlic clove, minced
* 1 1/4 cups water
* 1 teaspoon salt
* Hot cooked rice
DIRECTIONS
1. Cut chicken wings into three sections; discard wing tips. In a resealable plastic bag or shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper. Add wings; toss to coat evenly. In a large skillet, brown wings on all sides in oil. Add onions and garlic; cook until tender. Stir in water, salt and remaining pepper; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-35 minutes or until chicken juices run clear. Serve over rice.
