2 (3 ounce) cans chicken gravy
2 (4 ounce) cans tomato paste
3 1/2 tablespoons unsalted butter
2 teaspoons dry mustard
1 teaspoon garlic powder
In a medium saucepan, combine chicken broth, tomato paste and butter. Heat to boiling and reduce to low.
Remove chicken from broth and sprinkle with mustard. Transfer to a large, shallow bowl. Stir together.
Heat 2 1/2 cups hot olive oil in a medium skillet over medium heat. Reserve 1/2 cup for sprinkling Wings.
Sprinkle chopped onion and garlic over the top of the chicken wing. Serve over the chicken while the wings are cooking.
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