"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 Chicken Parmesan 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."
Chicken Parmesan Wings
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Prep time: 20mins
Cook time: 1hr
Recipe Card
ingredients
For the Sauce
- 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
ingredients
For the Chicken Wings
- 3 pounds chicken wings, (flats and drummies separated), patted dry
- 1/2 cup cornstarch
- 1/2 tablespoon table salt
- 1/4 teaspoon black pepper
ingredients
To Serve
- Freshly grated Parmigiano-Reggiano cheese,
- Chopped fresh parsley,
Method
For the Sauce
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.
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