Chicken Wings Marinara Recipes

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!

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.

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.

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.

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.

Steps:

• Mix all ingredients together.
• Pour over wings.
• Refrigerate overnight.
• Arrange wings on foil-lined baking sheets.
• Bake at 350 degrees for 1 to 1 1/2 hours.

Steps:

• Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
• Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Cut tips off the chicken wings and discard.
• Separate the drumette from the wingette and put aside.
• If you prefer you can just leave wings as they are.
• In a large bowl mix together all the other ingredients until smooth making sure all the honey is mixed in well.
• Add wings to the marinade and place in the fridge for about 20 minutes before cooking.
• Wings don't need to be marinated for very long.
• Cook on a BBQ or place in a moderate oven, about 180 degrees celcius until caramalized and golden.
• About 40 minutes.

Steps:

• Mix brown sugar, mustard, and soy sauce together in a bowl. Measure 1/4 cup marinade for basting and transfer to a small bowl; cover and refrigerate.
• Place wings in a large resealable bag. Pour remaining marinade over wings, coating well. Seal and marinate wings at least 2 hours and up to overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove chicken wings from resealable bag and transfer to a baking sheet. Discard marinade.
• Bake in the preheated oven for 30 minutes. Baste wings with reserved 1/4 cup marinade; cook, basting every 10 minutes, until chicken is no longer pink in the center, about 30 more minutes.

Steps:

• Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread chicken wings into a large baking dish.
• Bake in the preheated oven until wings are browned, about 25 minutes.

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!

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.

Steps:

• Add the chicken to a large skillet and cover completely with the marinara sauce. Bring the marinara to a simmer over high heat, then reduce the heat to low. Cover and simmer, flipping the chicken once halfway through and rotating the pan every so often to ensure even cooking, until an instant-read thermometer inserted into the thickest part of chicken reaches 165 degrees F, 30 to 35 minutes.
• Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/4 cup cooking water.
• Remove the chicken from the marinara sauce, then slice it and season with 1 teaspoon salt. Add the pasta and reserved cooking water to the marinara sauce and cook over medium-low heat, tossing occasionally, until the sauce coats the pasta, 1 to 2 minutes.
• To serve, divide the pasta among 4 plates and top each with some sliced chicken and parsley if using.

Steps:

• Wash chicken well under cold water, pat dry.Combine flour,salt and pepper on a paper bag or plastic bag. Add pieces a few at a time and shake until coated with flour mixture. Place chicken in a shallow baking dish. Dot with butter.
• Bake at 450 for 25 minutes. Remove from oven then pour the marinara sauce over the chicken. Sprinkle with dillweed and cheese. Reduce heat to 350 and bake 25 minutes. Serve hoy or cold.

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!

Steps:

• Flatten chicken to 1/2-in. thickness; place in a large resealable plastic bag. Add salad dressing. Seal bag and turn to coat; refrigerate for 30 minutes., Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, parsley, oregano, brown sugar, salt and pepper. Bring to a boil; Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened, stirring occasionally., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until no longer pink. When chicken is cool enough to handle, cut into 1/4-in. strips., Meanwhile, cook spaghetti according to package directions. Stir Parmesan cheese into sauce. Drain spaghetti. Serve with chicken and sauce; sprinkle with mozzarella cheese.

Steps:

• Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper.
• Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture, patting to adhere.
• Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add chicken and sauté until golden brown, about 4 minutes per side. Spoon 1/4 cup sauce over each chicken breast. Sprinkle with mozzarella cheese. Reduce heat to medium. Cover; cook until chicken is cooked through and cheese is melted, about 5 minutes. Rewarm remaining sauce; serve alongside chicken.

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.