We wash the wings and portion them (mine were quite large). Boil them for 2 minutes to remove the blood.
Chop the onion, carrot and pepper and heat them in 2-3 tablespoons of oil. Add the wings, season with thyme, salt, pepper, a bay leaf and fill with enough water to cover the wings. When the meat is almost cooked, add the potatoes cut into large pieces. When the potatoes are cooked, add 2-3 tablespoons of broth and let it boil for another 2-3 minutes.
We stopped the fire and sprinkled green dill.
Serve with polenta and pickled gogonele.