I am a partisan of chicken wings. My wife makes them dredged in flour and then fried. The other way is to use bread crumbs instead of flour. Each method has its following. So, I’m always on the lookout for good and unique recipes for this favorite. Israeli Chicken Wings are my newest passion. I got this recipe from a cookbook published in 1982, Cooking Time Around the World. These were recipes compiled by the International Council of Jewish Women, who published the book. The book contains recipes from around the world, even from such places as Finland and Zimbabwe. From Israel, they catalogued this majestic dish.

You will notice that the recipe calls for “parve ” cream.  Jewish dietary law does not allow for the consumption of meat together with milk products. Now, parve heavy cream can be made from such items as rice milk or soy milk. You can get parve cream at any kosher Jewish market. If you don’t belong to the tribe then regular heavy  cream will do.   Also, these chicken wings are not fried. They are baked in a marvelous white gravy. When we did it, we served it with potatoes (cooked in butter and chives).  You can substitute rice or any favored grain, or pasta. You won’t be disappointed.


12 chicken wings
1 large onion, chopped
1 teaspoon curry powder
pinch of salt
pinch of pepper
pinch of sweet red paprika
4 cloves garlic, crushed
1 tablespoon flour
½ cup water
½ cup white table wine
½ cup parve cream
1 tablespoon chopped parsley

Clean chicken wings thoroughly. Fry onion in oil until golden brown. Add chicken wings and brown on both sides. Add spices and crushed garlic, sprinkle with flour and stir. Add all liquids, stirring constantly. Simmer until chicken wings are very tender. Serve warm with freshly chopped parsley.

Yield: 6 servings