Chicken Wings in Tomato Soup


"A lovely, inexpensive meal that uses chicken drumettes, tomato soup, green peppers and sweet Vidalia onions. Serve it over white rice."
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1 h servings 489 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1394 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large, heavy skillet, heat oil to 375 degrees F (190 degrees C). Fry the drumettes until lightly browned and no longer pink on the inside. Remove from heat and drain excess oil.
  2. In a large saucepan, bring the tomato soup and water to a boil. Reduce heat and simmer. Mix in the drumettes, green bell peppers and Vidalia onion. Simmer approximately 15 minutes.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Note



I had a few left over oven roasted drumsticks, so I didn't need to fry them. I threw them together with the soup, water and vegtables, boiled (it didnt ruin my pot!) and it came out just fine. ...

This recipe is wonderfully delicious, preparation is simple, but the taste is great!!!!