Chicken Wings ala Baba - vegetable oil

Method

• Heat enough oil in a large Dutch oven or pot to scantily cover the bottom.
• Fry small amounts of chicken wings, turning, until golden brown on both sides.
• (Fold the wing tips over the main part to keep wings compact).
• Place fried wings on a plate and continue to cook any remaining wings.
• When all the wings are fried golden brown, return them to the pot.
• Salt the wings with coarse salt to taste.
• Fill pot with enough water to barely cover the wings (not over the wings); bring to a boil, then turn heat to medium-low (more or less), cover and cook/simmer until chicken is tender and almost falling off the bone, about 1 hour.
• Remove the pot from the heat.
• Stir in sour cream.
• This depends on the amount of wings, for example a large tray of wings would call for about 16 oz.
• of sour cream.
• Taste and adjust amount to your liking.
• At this point, do not boil the sauce, just gently heat through and serve.
• Serve over hot cooked noodles or rice.
• Sprinkle with chopped parsley, if desired, as a garnish.