There may not be too much meat on a chicken wing, but no part of the bird is more tender or tasty. The wings are subjected here to the basic Italian fricassee treatment: They are floured, browned, then cooked with other ingredients in liquid, and when done, they are stirred with a dash of lemon juice. The liquid in this case is a mixture of broth and milk; the other ingredients are pearl onions and mushrooms, which help the humble wings cut a genteel figure.
© 1986 Marcella Hazan estate. All rights reserved.