Marsala Chicken Wings with Pancetta
It all started with my deep fascination for Marsala sauce. There’s something about its rich flavor that had me hooked from the very first taste. My kitchen experiments often revolve around finding new ways to use my favorite components of recipes into new dishes, and this time, my muses were Marsala sauce and chicken wings.
The process begins with pancetta, diced and browned to perfection in olive oil. Once crisped, the pancetta is set aside, making way for the wings. They’re seared just right after dredging in flour, gaining a golden hue.
Then, the star of the show, Marsala wine, enters the scene. It deglazes the pan, picking up all the bits left behind. The addition of heavy cream introduces a silky, luxurious element, binding all the flavors together.
The wings, now return to the pan, joined by the crispy pancetta. This is when I tend to steal a few! LOL A sprinkle of fresh basil brings a final touch.
As it all simmers down, the sauce clings to the wings. At this point you will be desperate for one because the look and the smell are absolutely amazing.
So here we are, 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.
Check out some of my other Chicken Wing recipes!
Ginger Honey Glazed Baked Chicken Wings
Dominican Fried Chicken Wings
Italian Glazed Chicken Wings
Beer Soaked Chicken Wings
Pickle Brined Air Fried Chicken Wings
Latin Style Tempura Chicken Wings
and more!
Marsala Chicken Wings with Pancetta
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
- Prep wings, including dredging in flour. Set aside.
- In a large skillet, add the olive oil over medium heat.
- Once oil is warm, add the pancetta. Make sure to frequently stir to avoid burning. Once its cooked, remove from skillet and set aside.
- 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.
- 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.
- 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.
- Garnish with chopped basil and enjoy!
