1/4 c. flour
1 tsp. paprika
2 lbs. chicken wings
1/4 c. butter
2 tsp. curry powder
1 tsp. salt
1 (10 1/2 oz.) can condensed cream of chicken soup
1 (16 oz.) can cling peaches (slices), drained
Celery leaves for garnish

About 50 minutes before serving on waxed paper, combine flour and paprika; use to coat chicken. In 12 inch-skillet over medium high heat, in hot butter, cook chicken until browned on all sides; sprinkle with curry powder and salt. In medium bowl, stir undiluted soup with 1 cup water until blended; pour over chicken; heat to boiling. Reduce heat to low; cover skillet and simmer 30 minutes or until wings are fork-tender in thickest part. Add peach slices and cook until heated through. Garnish with celery leaves. Makes 4 servings.