1/4 c. salad oil
16 chicken wings (3 lb.)
3 tbsp. all-purpose flour
2 med. celery stalks, diced
1 lg. green pepper, diced
1 med. onion, diced
1 (16 oz.) can tomatoes
1/2 c. water
1 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 to 1/2 tsp. pepper sauce
1 (10 oz.) pkg. frozen okra OR cut green peas

Put chicken wings in 12 inch skillet over medium-high heat in hot oil, 1/2 at a time until browned on all sides, remove then to bowl as they brown.

Stir flour into drippings remaining. Cook stirring until flour is dark brown (mixture will be thick). Add celery, green pepper and onion. Cook over medium heat until vegetables are tender. Stir often.

Remove wings to skillet add tomatoes with their liquid, water, salt, and hot pepper sauce; cook over high heat to boiling. Reduce heat to low, cover; simmer 20 minutes. Add frozen okra. Cook 15 minutes longer or until chicken and okra are tender. Makes 4 servings.