Chicken Wings and Dumplings

Serve something a little different with your wings. The biscuit mix is a great time-saver for making the dumplings.

Wings

• 3 pounds chicken wings
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 chicken bouillon cubes
• 3 cups boiling water
• 2 tablespoons flour
• 2 tablespoons water

Batter

• 1 1/2 cups biscuit mix
• 1/2 cup plus 2 tablespoons water
• 2 tablespoons chopped parsley

In a large heavy kettle, brown the wings in the oil. Stir in the vegetables and cook, stirring, until the vegetables begin to brown, about ten minutes. Add the salt and pepper. Dissolve the bouillon cubes in the boiling water. Add to the wings and simmer about an hour, or until the meat begins to fall from the bones. Correct for seasoning if necessary. Blend the flour with the two tablespoons of water and stir into the wings mixture.

Blend together all batter ingredients and drop by spoonfuls into the kettle, making eight dumplings. Cover and cook until the dumplings are done, about ten minutes. Serves four.