Mr. Big Food changed up the recipe a bit and did them in a small slow cooker for a couple of hours. Delicious! Basic Fennel Dressing recipe below.

“This dish is so simple it is absurd! Everyone will think you are a genius.”—The Frugal Gourmet by Jeff Smith (1984)

“These make a great appetizer, a marvelous cold lunch, and an easy evening meal. Pasta goes well on the side, along with a tomato salad. Either red or white wine fits.”

Terrible photo, sorry.

WINGS PIQUANT

Serves 3 or 4

24 wing pieces, “either corner or upper arm”
1 C Jeff Smith’s Basic Fennel Dressing
1 tsp oregano
3 Tbsp grated Parmesan cheese or Romano cheese, preferably freshly grated
Salt, pepper, to taste

Preheat oven to 375˚. Marinate wings in Fennel Dressing for 30 minutes. Drain, place on an oiled baking sheet (lined with foil for easier clean-up, if desired), sprinkle with oregano, cheese, salt and pepper and bake 35 to 45 minutes or until wings are browned lightly and tender.

“Bottled dressings are strong in flavor and high in price. The Frugal Gourmet suggests you prepare a basic dressing and leave it in your refrigerator. It keeps well.”—The Frugal Gourmet by Jeff Smith (1984)

JEFF SMITH’S BASIC FENNEL DRESSING

Makes 2 cups

½ C olive oil
½ C peanut oil
½ C red wine vinegar
½ C white vinegar
1 tsp sugar or more to taste
1 Tbsp dry mustard, “I like Colman’s”
1 tsp fennel, ground
2 Tbsp lemon juice
1/8 C dried parsley
Salt, pepper, to taste

Blend together olive oil, peanut oil, red wine vinegar and white vinegar, add sugar, mustard and fennel. Add lemon juice, parsley and salt and pepper.