12 chicken wings, about 2 lbs.
4 tbsp. butter
1 med. onion, minced
2 tsp. Hungarian (sweet) paprika
Salt & pepper to taste
1 c. canned chicken broth
3/4 c. sour cream
1 1/2 tbsp. flour

Cut the tips off the wings and split the rest of the wings in half, cutting through the joint. Reserve the tips to make stock. Heat butter in a sauce, add onion and saute until soft and lightly colored. Add chicken wings, saute until light golden, turning the parts a few times. Stir in paprika, season with salt and pepper and add broth. Cover and cook gently for about 30 minutes, or until chicken wings are tender. Remove chicken pieces and keep warm. Blend sour cream and flour, stir into the pan juices and mix well. Let simmer gently for 5 minutes. Correct seasoning, return chicken wings to the pan, heat through and serve. Plain yogurt can be used instead of sour cream.