This football Sunday, why not give those Buffalo Chicken Wings a rest and try something a little different? This week’s recipe is for Italian Roasted Chicken Wings sponsored by Rao’s Homemade® sauces made with only natural ingredients including 100% Italian tomatoes. These wings are tossed in both Rao’s Roasted Garlic Sauce and Rao’s Arrabbiata Sauce. It’s been about the sauce since 1896 when the Rao family created their authentic Italian pasta sauces served at their legendary East Harlem, New York restaurant and later at Rao’s Las Vegas and Rao’s Los Angeles. Frank Pellegrino Sr. in 1992 decided to bottle the family recipe and launch the Rao’s Homemade® authentic pasta sauce brand – now the leading brand of premium pasta sauce in the world.Each bottled contains hand-picked, naturally ripened tomatoes from the sun drenched fields of southern Italy. These are steam peeled tomatoes, pure Italian olive oil, and fresh vegetables slow-simmered in small batches with ingredients added in the proper sequence and gently stirred. Each is naturally gluten-free.
“In our recipes we try to use the fewest number of ingredients and take the fewest number of steps. Good cooking is simple. It’s called ‘pulito’ – Italian for ‘pure, clean.’ That’s the right way to cook. That’s what we do. That’s how we do it.”
– Frank Pellegrino Sr.
1/2 cup of Rao’s Roasted Garlic Sauce
1/2 cup of Rao’s Arrabbiata Sauce
4 ounces (1 stick) butter
2 tablespoons honey
2 pounds chicken wings
Celery sticks and carrot sticks
Option to add Sriracha or your choice of hot sauce for an extra kick!
Melt butter in saucepan on medium to low heat. Add Rao’s Roasted Garlic Sauce, Rao’s Arrabbiata Sauce and honey. Reserve 1/8 cup of mixture to use for basting.
Simmer for about 7-10 minutes, stirring occasionally & remove from heat.
Once cooled to room temperature, place ingredients into a large zip lock bag. Add chicken wings, and coat well with the marinade.
Let marinate for 2-3 hours.
Preheat oven to 375° F.
Place wings on a non-stick baking pan and roast for 15-20 minutes, turn, baste and cook for an additional 15-20 minutes or until done.
For extra crispiness, broil for 2-3 minutes.
Serve with your favorite dressing, celery and carrot sticks.