Marsala Chicken Wings with Pancetta

Chicken wings reinvented, not just as a snack, but as a culinary experience, a
journey through flavors, textures, and the joy of cooking with heart.

Servings: 4 people

Author:

Prep Time:
10 minutes

Cook Time:
25 minutes

Course:

Lunch Appetizer Snack Appetizers Party Food memorial day starter italian appetizer

Cuisine:

American Italian

Keywords:

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🧂 Ingredients

olive oil

to coat the pan
4 oz diced pancetta

I used Boar's Head
12 wings

cut in 3 pieces and toss the wing tips. Renders 24 pieces
2 cups flour
1/4 tsp salt
black pepper to taste
1 cup Dry Marsala Wine
6 to 8 tbsp heavy cream
chopped fresh basil

for garnish

Instructions

1 Prep wings, including dredging in flour. Set aside.
2 In a large skillet, add the olive oil over medium heat.
3 Once oil is warm, add the pancetta. Make sure to frequently stir to avoid
burning. Once its cooked, remove from skillet and set aside.
4 In the same skillet, over high heat, add the wings and brown on all sides. This
should be about 6 minutes or so. Remove wings from skillet.
5 Lower the heat to medium. Very carefully and slowly, add the marsala wine. It
will splatter so have a lid on hand. Stir until about a quarter of the marsala
wine evaporates.
6 Add the heavy cream and stir in well. Bring it to a light simmer. Add the wings
back in and the pancetta. Continue to cook the wings, turning a few times, until
they are cooked through and the liquid has evaporated into a glaze consistency.
7 Garnish with chopped basil and enjoy!