How to cook
Cut the chicken wings in half and braise them in the butter to a golden color. Add the desired amount of water and leave to come to a boil.
Season with the salt and remove any foam if it forms. Once boiled, lower the heat and get to work on the lazy thickening agent.
Beat the yoghurt with the juice of 1/2 lemon, squeezed out ahead of time, then add the yolks and flour, stir well to obtain a smooth mixture and pour it in a thin trickle to the broth and wings.
When serving, you can sprinkle with fresh or dried parsley if desired. I used dried.
Whenever I have a bit more time I make a double thickening agent for this recipe, it turns out even tastier. In that case, besides the aforementioned thickening agent, make a roux in 3-4 tbsp oil and 1/2 the flour. If the chicken meat is canned (homemade, from a jar), all this takes 10-15 min.