Chicken Parmesan Wings
(3)
Prep time 20mins
Cook time 1hr

Recipe Card

For the Sauce

ingredients

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.