If you’re looking to shake up your wing game with a fresh bold new flavor, these Limoncello Chicken Wings are a must try. A marinade of sweet Limoncello liqueur, fresh lemon, and a savory mix of rosemary and oregano brings bold flavor with a citrusy zing. Whether you bake them in the oven or throw them on the grill, these Italian Chicken Wings are crowd pleasers.
I truly enjoy recreating dishes I’ve ordered at restaurants. And after ordering these Limoncello Chicken Wings as an appetizer at one of our local restaurants, Marco’s Coal Fired Pizza, I couldn’t wait to make them at home and share the recipe with you.
And it even gets better, Instead of trying to guess the ingredients, I have the official recipe shared with me, from the restaurant.
Limoncello Chicken wings start with a marinade combination of Limoncello Liqueur, fresh lemons and Italian herbs. The result is a uniquely bright flavored wing.
Why This Recipe for Works
This is one of Denver’s most popular Chicken Wing Recipe and here’s a few reasons why.
- Marinating the wings in sweet/tart Limoncello Liqueur not only infuses some irresistible flavor, the liqueur tenderizes the wings by breaking down the proteins. Which also allows more flavor into the meat.
- Using fresh lemons insures that this recipe is fresh with lemony goodness.
- Italian herbs such as rosemary and oregano compliment this Italian chicken wing recipe.
- This recipe can either be baked in the oven or preferably grilled.
- Hearty enough for a light dinner, these Italian chicken wings are more commonly served as an appetizer, as it’s a great starter for pizza, or even spaghetti and meatballs.
What Makes These Italian Chicken Wings?
- To start with Limoncello liqueur is an Italian liqueur typically made in the Southern region of Italy. Specifically Naples, Sicily and the Amalfi Coast.
- Traditional Italian herbs, rosemary and oregano are added for flavor.
Ingredients You’ll Need
- Limoncello Liqueur
- Chicken Wing Pieces: A good mix between drumettes and wingettes.
- Herbs and Spices: Dried Rosemary, Dried Oregano, Kosher Salt and Red Pepper Flakes for a bite of heat.
- Fresh Lemons: Cut into quarters and seeded.
Ingredient Substitutions
- Rosemary: Feel free to substitute fresh rosemary for dried rosemary. However, fresh oregano has a different flavor profile than dried oregano. Stick with dried oregano for this recipe.
- Chicken: This marinade would work well with bone-in, skin on chicken thighs.
How To Make Italian Chicken Wings, Step by Step
- Step 1: Make The Limoncello Marinade: Place the quartered seeded lemons, limoncello, rosemary, oregano, salt, red pepper flakes and olive oil in a food processor. Blend until smooth, about 1 minute.
- Step 2: Blend until smooth, about 1 minute.
- Step 3: Pour the marinade over the chicken wings, mix well to coat. Cover with plastic wrap and place in refrigerator for 8 hours or overnight.
- Step 4: Cooking the Wings: Preheat grill to 400 degrees, then lower to 375. Using tongs, place chicken wings on the hot grates shaking some of the marinade from each wing. Grill about 15 minutes per side, or until internal temperature reaches 165 degrees.
Serving Tips
- The restaurant serves these Italian Chicken Wings with sauteed wedges of Vidalia Onions. They also provide a wedge of Focaccia bread.
- Sprinkle with chopped parsley or chopped chives.
- Add a wedge of lemon for garnish.
- I’d love to come up with a perfect dipping sauce for these wings. I’ve not tried it, but check out this recipe from Food and Wine Magazine for Pepperoni Sauce. Sounds interesting.
Pairings
- I like to serve these lemon chicken wings with a crisp Rose or Prosecco Wine.
- Want to keep the lemon theme gong, try a Limoncello Spritz Cocktail.
- Serve these chicken wings with a small Accompaniment Salad for a light meal. Or even asparagus with a drizzle of Balsamic Reduction Sauce.
FAQ’s
Yes! And even better yet. You’ll have bragging rights over your attention to detail and going that extra mile. Either homemade or store purchased limoncello work well here.
Grilling these wings is the best method for crispy skinned chicken wings. As you place the wings on the grill, let some of the marinade drip from the wing. As far as oven baking, a the baking powder method works well, however, we can’t use it due to the marinade. Again, before placing the wings on baking sheets, let some of marinade drip off, use grates so air can circulate around the wings, and if you’re still not satisfied, place them under the broiler for a brief time.
That’s the beauty of this recipe. The wings can be marinated for up to 24 hours, so you can do all of the prep work the day before. As far as cooking, these wings are best cooked and served quickly. I would like to add, that they are good at room temperature. So you can cook them about an hour ahead of time, plate and garnish until ready to serve.
Storage:
Store any leftover chicken wings in the refrigerator for up to 4 days. To reheat, use an air-fryer to maintain crispiness, or a low heat oven.
Recipe for Limoncello Chicken Wings
I hope you give this recipe for Limoncello Chicken Wings and try, you’ll surprise your guests with a unique alternative to traditional Buffalo Chicken Wings.
More Chicken Recipes You Might Like
And if you’re looking for more chicken recipes, don’t miss my Chicken Category, where you’ll find lots of great ideas. Including the most popular chicken recipe on my site for this Italian Chicken Recipe for Chicken Mushroom Spinach Skillet.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Limoncello Chicken Wings (Italian Chicken Wings)
Ingredients
- 1 ½ whole lemons quartered and seeded
- 6 teaspoons Dried Rosemary or 6 Tablespoons fresh rosemary
- 2 teaspoons Dried oregano
- 1 Tablespoon Kosher salt
- ½ teaspoon Crushed Red pepper flakes or ½ teaspoon if you want more heat
- ½ Cup Limoncello Liqueur
- ¾ cup Extra virgin olive oil
- 4-5 pounds Chicken wings a good mix of drumettes and wingettes
Instructions
- Place the quartered seeded lemons, limoncello, rosemary, oregano, salt, red pepper flakes and olive oil in a food processor. Blend until smooth, about 1 minute.
- In a bowl, fully coat the chicken wings with the marinade and place in the refrigerator for at least 8 hours and up to 24 hours.
- To grill: Preheat grill to 400 degrees, then lower to 375. Using tongs, place chicken wings on the hot grates shaking some of the marinade from each wing. Grill about 15 minutes per side, or until internal temperature reaches 165 degrees.
- To oven bake: Place wings on sheet pans, preferably sheet pans with grates. The grates allow the wings to be elevated, allowing air to circulate for more even cooking and a crisper wing. Bake at 450 degrees for 15 minutes. Remove pans from oven and using tongs flip the wings over and switch the pans, so that the one on the top rack are now on the lower rack. Cook another 15 minutes or until wings are crispy all over. If needed, move the wings under the broiler to crisp them up.
Nutrition
Limoncello Chicken Wings (Italian Chicken Wings) …It’s What’s for Dinner.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
what is boyajian oils everyone is talking about
I’ve sent you an email.
Hmmm coal fired pizza oven, you say?
I have such a BIG bottle of limoncello, too. 🙂 You did a super job of re-inventing Marco’s recipe, Lea Ann. Gosh, those look so good.
And then we should meet up at Marcos and see how we did.
I’m saving this one! I actually just bought a bottle of limencello this weekend and was wondering what to do with it (other than sip it!).
Thanks for stopping by and the comment. I really hope you check back in with a “nay or yay”. I’ll be anxious to hear what you thing.
Well what a fantastic use of limoncello. I will have to try this, too, especially since I have lots of limoncello in our bar.
We’ll have to go to Marcos and make sure we made em right. 🙂
Oh my word, this sounds amazing… must try this one for sure!!
Thanks Jenn. Let me know what you think.
I HAVE to try this! Looks amazing.
Thanks Greg.
Wow, these sound better then tequila lime chicken wings. Will give them a try very soon.
ok, now I’ve got to try tequila lime wings.
This sounds great! First Ya-Ya’s and now Marco’s– you are making beautiful dishes that rival those on these restaurant menus.
Thanks Holly. Maybe we should meet at Marcos for a taste test.
Your plating looks fine to me … and the recipe looks great! Boyajian oils are excellent for infusing some serious flavor. I have a shelf of them in the pantry, yet I’ve never even considered jazzing up my wings, chicken or ribs with them. Thank you for the much-needed smack upside the head! 🙂
love..love..love Boyajian oils. I even keep them on the fridge door, just in case.
I’d love to try this. I think they would be wonderful grilled too. I happen to have some home made limoncello in my freezer 🙂
I ran out of the last of my homemade this Winter, so had to fork over the dollars to buy some.
They good and sound great and I’m becoming more of a lemon fan with every tangy recipe. You’ve posted much more than normal lately so I have to ask – did you quit your job?
No, actually busier than ever at work. I’m just going through an inspired phase.
I could eat a plate full of these!
I did eat a plate full.
Another wonderful recreation! I love that you added the Boyojian to the mix. (I’m so flipping addicted to those oils). 🙂
I love those Boyajian oils. Thanks for showing me the light.
What a delicious sounding marinade. I actually have a bottle of Limoncello so will be trying this very soon. It’s so nice to be outside grilling again.
I agree Cathy! Thanks for stopping by and the comment.
I’ve got a real weakness for chicken wings, and these actually made my stomach growl. Looks brilliant! Dool worthy
Thanks Emma! So nice of you to take the time to comment.
Looking at your plate of chicken wings, Marcos should start worrying. 🙂
Karen, that about the best comment I’ve ever received. Thanks 🙂