Chicken Wings in Tomato Soup

1 quart oil for frying

3 pounds chicken drumettes

2 (26 ounce) cans condensed tomato soup

6 cups water

2 green bell peppers, diced

1 large Vidalia onion, diced

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.

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.