Chicken Wings Marinara Recipes

CHICKEN MARINARA

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.

SIMPLE MARINATED CHICKEN WINGS

Steps:

• Whisk together the soy sauce, brown sugar, sherry, mustard, and garlic powder in a bowl. Arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish.
• Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.

UNCLE LOUIE'S CHICKEN WINGS MARINARA(JAY LENO'S FAVORITE)

Steps:

• 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 the olive oil, garlic powder, salt and pepper. Place on a rack in a baking pan.
• Roast the chicken wings or drumettes in preheated oven until done, about 30 minutes.
• Meanwhile, to make sauce, place the marinara sauce, hot sauce and garlic in a blender or food processor and blend to puree garlic.
• When the wings are done, remove from the oven, and toss with half the sauce. Leave the oven on. Return wings to oven for 10 more minutes .
• Sprinkle the wings with parsley.
• Serve with the remaining sauce on the side to dip the wings into. Enjoy!
• This is good served with a good blue cheese or gorgonzola dip too!

CHICKEN WINGS MARINARA

Steps:

• Line a baking sheet with paper towels. Heat 4 inches peanut oil in a medium stockpot over high heat until a deep-fry thermometer registers 400 degrees. Dredge wings in flour, shaking to remove excess flour. Add wings to hot oil, and fry until dark golden brown, 14 to 18 minutes. Transfer to prepared baking sheet; season with salt and pepper.
• Meanwhile, heat olive oil in a small saucepan over medium heat. Add crushed garlic; cook until fragrant, about 4 minutes. Remove garlic from oil and discard. In a medium bowl, crush tomatoes with your hands. Add to olive oil; cook, stirring occasionally, until heated through. Add parsley, salt, and pepper; reduce heat to low and simmer for 20 minutes. Add hot sauce and garlic powder; cook for 3 to 4 minutes. Keep warm until ready to use.
• In a large bowl, toss wings with 1/2 cup of sauce. Serve immediately with remaining sauce on the side.

MARGARITA CHICKEN WINGS

Steps:

• Place the chicken wings in a resealable plastic bag. In a small bowl, whisk together the tequila, lime zest and juice, orange zest and juice, agave, crushed peppers and 1/2 teaspoon salt. Pour over the wings and seal the bag. Toss the wings in the marinade to coat. Place in the refrigerator and allow to marinate for 2 hours.
• Preheat the oven to 450 degrees F.
• Spray a baking sheet with nonstick cooking spray. Lay the wings out on the tray so they do not touch each other. Bake, flipping the wings halfway through, until cooked through and beginning to brown, about 25 minutes.
• Meanwhile place the marinade in a small saucepan over medium-high heat and simmer until reduced to 1/2 cup, 8 to 10 minutes.
• Heat a grill pan over medium-high heat. Grill the wings, turning often and brushing occasionally with the reduced liquid to coat, until golden and crispy, about 4 minutes.

CHICKEN MARINARA

Steps:

• Sauté garlic in 1 Tbsp olive oil until lightly brown and set aside. Cut chicken into bite-size pieces.
• Cook chicken, mushrooms and onion in same skillet with remaining olive oil until chicken is white throughout, seasoning with salt and pepper as preferred.
• Add tomato paste, cooked garlic and mix well.
• Add crushed tomatoes, basil, and water and mix well. Bring to boil, then lower to a simmer and covering sauce with a lid for an hour. Stir occasionally and season with salt and pepper as desired.
• Midway, add wine and stir well and resume covered simmering.
• During last fifteen minutes or so, cook pasta according to directions on package.
• In large bowl, pour sauce over cooked pasta and mix well.
• Sprinkle cheese on top and serve!

CHICKEN MARINARA RECIPE BY TASTY

Steps:

• Heat up rotisserie chicken and marinara sauce.
• Place cooked pasta in a thermos followed by hot chicken and marinara sauce.
• Shake to mix and place in lunch box along with sliced bell peppers.
• Slice an apple and reassemble slices around the core. Wrap with a rubber band to prevent browning.
• Pack bento box in the lunchbox with a frozen juice box and a fork.
• Enjoy!

GARLIC CHICKEN MARINARA

Steps:

• In a large skillet pan fry the boneless skinless chicken breasts in the olive oil and half of the head of minced garlic. Cook chicken until the juices run clear.
• In a large saucepan bring stewed tomatoes, the other half of the garlic, onion, mushrooms, fresh tomatoes, red and green bell pepper, corn and beer to a boil. When sauce is boiling, add the cooked chicken and simmer for 1 hour.
• In a large pot cook with boiling salted water cook angel hair pasta until al dente. Drain.
• Toss pasta with garlic chicken sauce. Serve warm.

MARINATED CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. Place in a large resealable plastic bag. In a small bowl, whisk remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight., Transfer chicken and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate.