Food & Cooking Recipes Appetizers Finger Food Recipes Chicken Wings Marinara 4.2 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Jay Leno joins Martha to make delicious chicken wings marinara, an old family favorite. Ingredients Peanut oil, for frying 24 whole chicken wings All-purpose flour, for dredging Coarse salt and freshly ground pepper ¼ cup olive oil 2 crushed cloves garlic, plus more, if desired 1 can (28 ounces) peeled, whole tomatoes 2 tablespoons chopped fresh parsley ¼ cup hot sauce, plus more to taste ½ tablespoon garlic powder Directions 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. Rate it Print