Uncle Louie's Chicken Wings Marinara
Wing lovers will be jaywalking to your house for these! The recipe multiplies easily for a party ‑- just be sure to use extra pans as needed so as not to crowd the wings while roasting. For extra mouthwatering goodness, serve a Gorgonzola dip along with the marinara sauce.
Yields: 24 pieces
INGREDIENTS:
1 dozen chicken wings or 2 dozen drumettes
2 tablespoons olive oil
1 tablespoon garlic powder or granulated garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce
2 tablespoons Durkee Hot Sauce, or to taste
4 garlic cloves, chopped
Chopped fresh parsley, for garnish
DIRECTIONS:
Preheat oven to 400 degrees F.
If using whole wings, disjoint wings and remove tips; you should have 24 drumettes.
In a large bowl, toss the chicken with oil, garlic powder, salt and pepper. Arrange on a rack in a baking pan. Roast chicken in preheated oven until done, about 30 minutes.
Meanwhile, place the marinara sauce, hot sauce and raw garlic in a blender and blend to puree garlic. When wings are done, remove from the oven, and toss wings with half the sauce. Leave oven on. Return wings to oven for 10 minutes more.
Sprinkle the wings with parsley. Serve with the remaining sauce on the side to dip the wings into.
Source: Star Palate by Tami Agassi and Kathy Casey
