Marsala Chicken Wings with Pancetta

Chicken Marsala Wings with Pancetta. A hand is holding a drumstick up. You can see the bits of pancetta over the wings as well. Delicious!

5 from 1 vote

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.

Prep Time10

Cook Time25

Course: Appetizer, appetizers, italian appetizer, lunch, memorial day, party food, Snack, starter

Cuisine: American, Italian

Keyword: best chicken wings ever, best way to glaze chicken wings, chicken wings, chicken wings recipe, easy chicken wings, italian chicken wings, italian chicken wings baked, marsala chicken, pancetta chicken wings, sweet and spicy chicken wings, wings

Servings: people

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!