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Recipe Card
For the Sauce
ingredients
- 1 (28 ounce) can Tuttorosso San Marzano Whole Peeled Tomatoes
- 1 (6 ounce) can Tuttorosso Tomato Paste
- 3 tablespoons olive oil
- 4 garlic cloves, smashed
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon fresh lemon juice
- 2 teaspoons Italian seasoning blend
- 1 teaspoon table salt
- 1/4 teaspoon black pepper
For the Chicken Wings
ingredients
- 3 pounds chicken wings, (flats and drummies separated), patted dry
- 1/2 cup cornstarch
- 1/2 tablespoon table salt
- 1/4 teaspoon black pepper
To Serve
ingredients
- Freshly grated Parmigiano-Reggiano cheese,
- Chopped fresh parsley,
For the Sauce
Method
Step 1
Add Tuttorosso San Marzano Whole Peeled Tomatoes, including juices, to a blender. Blend until smooth.
Step 2
Heat olive oil in a 1 ½ qt pot over medium heat. Add garlic and stir until fragrant-about 1 minute. Add the blended whole tomatoes, tomato paste, brown sugar, cider vinegar Italian seasoning blend, salt and pepper. Simmer over low heat with lid ajar for one hour, stirring periodically. Sauce will thicken and reduce.
For the Chicken
Step 1
In a small bowl combine corn starch, salt and pepper.
Step 2
Place chicken wing pieces in a large bowl, sprinkle with corn starch and shake well to coat all the wing pieces with corn starch.
Step 3
In a large Dutch oven add the 2 quarts of oil. Heat to 350°. Working in 2 batches, fry wings for 5 minutes. Remove to paper towel lined tray. Repeat with second batch. Once all wings have been fried-repeat with a second fry step. Wings will be a nice golden brown and very crispy.
To Serve
Step 1
In a large bowl toss fried wings with 1 cup of sauce. Transfer to a platter and sprinkle liberally with grated parmesan-Reggiano cheese and chopped parsley.