Chicken Parmesan Wings

Name: Chicken Parmesan Wings
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 1 (28 ounce) can San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt; 3 tablespoons olive oil; 4 garlic cloves; 1 (6 ounce) can Tomato Paste; 2 tablespoons brown sugar; 1 tablespoon apple cider vinegar; 2 teaspoons Italian seasoning; 2 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 cup cornstarch; 3 pounds chicken wings; 2 quart vegetable oil; Parmigiano-Reggiano cheese; fresh parsley

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Serves:

6 people

Prep Time:

20 minutes

Cook Time:

60 minutes

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 favorite 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. @threebirdswithonestove @thefeedfeed

Ingredients

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1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt
3 tablespoons olive oil
4 garlic cloves, smashed
1 (6 ounce) can Tuttorosso® Tomato Paste
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 teaspoons Italian seasoning
2 1/2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1/2 cup cornstarch
3 pounds chicken wings, patted dry (flats and drummies separated)
2 quart vegetable oil, for frying
Parmigiano-Reggiano cheese, for serving
fresh parsley, chopped, for serving

Instructions

FOR THE SAUCE

Add Tuttorosso San Marzano Whole Peeled Tomatoes, including juices, to a blender. Blend until smooth.
Heat olive oil in a 1 1/2 quart 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

In a small bowl combine corn starch, salt and pepper.
Place chicken wings pieces in a large bowl, sprinkle with corn starch and shake well to coat all the wing pieces with corn starch.
In a large Dutch oven, add the 2 quarts of oil. Heat to 350°F. Working in two 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

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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Chicken Parmesan Wings

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