12 chicken wings (2 lbs.)
1/4 c. olive or vegetable oil
1 lg. onion, chopped
1 med. size green pepper, sliced thin
1 clove garlic, minced
1 (15 oz.) can tomato sauce
Buttered cooked orzo macaroni
1/4 tsp. oregano
1 tsp. salt
1/4 tsp. basil
1/4 tsp. leaf rosemary
1/2 c. dry red wine

Rub chicken wings with salt and pepper. Brown in oil in a large skillet. Remove when brown; keep warm. Drain off pan drippings into glass measure. Return 3 tablespoons to skillet. Saute onion and garlic in skillet until soft, about 5 minutes. Stir in tomato sauce, wine, oregano, basil, and rosemary. Bring to boiling. Return chicken wings; add green pepper to skillet. Lower heat, cover, and simmer 20 minutes or until wings are tender. Serve over butter orzo.