Marinara Sticky Wings
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Recipe Intro From christinefiorentino_
Chicken wings are a whole vibe, and this version is totally next level! If you love wings, marinara sauce, and having fun getting your hands dirty with sticky, sweet, savory sauce-slathered snacks, these Marinara Sticky Wings made with Tuttorosso San Marzano Style Hand Crushed Tomatoes are going to be your newest favored friend! As if they aren't already delicious enough once cooked to juicy, tender perfection and then coated in a flavorful marinara reduction, these wings are then topped with fresh tangy lemon zest, sharp grated cheese, and bright and earthy fresh parsley for serving. Simple to prepare, loaded with flavor, and a bright and beautiful addition to any meal or gathering, these sticky wings are the way to go next time you're brainstorming the perfect party snack.
- Recipe Card
Recipe Card
ingredients
Marinara Reduction
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, smashed
- 1 (28 ounce) can Tuttorosso San Marzano Hand Crushed Tomatoes with Basil & Sea Salt
- 1 (6 ounce) can Tuttorosso Tomato Paste
- 1/2 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon fresh lemon juice
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
ingredients
Chicken Wings
- 2 pounds chicken wings, patted dry with paper towels
- 2 tablespoons all purpose flour
- 1/2 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
ingredients
Serving
- Freshly grated Parmigiano-Reggiano cheese, for serving
- Chopped fresh parsley, for garnish and serving
- Zest of half a small lemon, for garnish and serving
Method
Step 1
Preheat oven to 400F degrees. Tie herbs into a bundle using twine (to make for easy removal later). Heat olive oil in a large pot over medium heat. Add garlic and stir until fragrant, about one minute. Add Tuttorosso tomatoes and tomato paste, brown sugar, apple cider vinegar, lemon juice, and herb bundle. Season with salt and pepper to taste. Simmer over low heat with lid ajar for one hour, stirring throughout. Sauce will thicken and reduce. Remove herb sprigs once cooked.
Step 2
In a sealed bag, toss chicken wings with flour, salt, and pepper to coat well. Place chicken wings on a parchment paper lined sheet pan. Bake 40 minutes, flipping with tongs halfway through.
Step 3
Remove wings from oven and toss in a large bowl with 1 cup of the marinara reduction. Return to oven for 10 minutes.
Step 4
Transfer wings to a serving platter. Top with grated Parmigiano-Reggiano and lemon zest. Sprinkle with parsley. Serve warm with a bowl of remaining marinara reduction for dipping.