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1. Pat the chicken wings very dry. Toss them with the Cajun seasoning, black pepper, salt and half of the all-purpose flour until evenly coated, then set the remaining flour aside.
2 lb chicken wings (split into flats and drumettes),
0.2 cup all-purpose flour,
2 tbsp Cajun seasoning,
1 tsp black pepper, freshly ground,
1 tsp salt
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2. Heat the vegetable oil in a large heavy Dutch oven over medium-high heat. Brown the wings in two batches for 5 to 6 minutes per side until deep golden, then transfer to a plate, leaving the drippings in the pot.
3 tbsp vegetable oil
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3. Reduce the heat to medium. Add the yellow onions, green bell pepper and celery to the drippings and cook, stirring and scraping up the browned bits, for 8 minutes until soft and lightly golden. Add the garlic and cook 1 minute.
2 piece yellow onions, sliced,
1 piece green bell pepper, sliced,
2 piece celery stalks, diced,
4 clove garlic
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4. Sprinkle the remaining flour over the vegetables and stir for 2 minutes until it turns light tan. Slowly pour in the chicken stock, stirring constantly to avoid lumps, then add the thyme, bay leaves and hot sauce.
0.2 cup all-purpose flour,
2 cup chicken stock,
4 piece fresh thyme sprigs,
2 piece bay leaves,
1 tsp hot sauce
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5. Return the wings and any juices to the pot, nestling them into the gravy. Bring to a gentle simmer, cover, and cook over low heat for 40 to 45 minutes, stirring occasionally, until the wings are very tender.
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6. Meanwhile, combine the long-grain white rice and water in a saucepan with a pinch of salt from the pot seasoning, bring to a boil, cover, and cook on low for 15 minutes, then rest covered for 5 minutes and fluff.
1.5 cup long-grain white rice,
3 cup water (for rice)
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7. Uncover the wings and simmer 5 more minutes to thicken the gravy if needed. Discard the thyme stems and bay leaves, and adjust with extra black pepper, salt and hot sauce to taste.
1 tsp black pepper, freshly ground,
1 tsp salt,
1 tsp hot sauce
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8. Spoon the rice into shallow bowls, ladle the wings and plenty of peppery gravy over the top, and garnish with sliced green onions.
2 piece green onions (garnish)
