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Balsamic Roasted Strawberry Ice Cream

By 18 Comments

Roasting strawberries in balsamic vinegar and sugar gives this such an adult feel featuring a caramelized syrupy decadent end result flavor. Give Balsamic Roaster Strawberry Ice Cream a try. It’s fabulous.

Homemade Strawberry Ice Cream

July is National Ice Cream month, so I better squeeze in a homemade recipe before month end.

But first…am I the only one that has issues on the ice cream aisle at the grocery store? Even my modest Safeway carries more flavors than my attention span can handle.

And the process while trying to make a selection takes me through a range of emotions. It starts with excitement, turns to overwhelmed and then defeat. Not to mention the paranoia that store cameras have shifted my direction due to my physical inactivity.

Luckily my favorite flavor is vanilla, so when I can’t decide between Chocolate Ice Cream with Fudge Brownies or Banana and Strawberry with Walnuts or Oreo Chunks with Raspberry Swirl, I can always reach for the nearest tub sporting a vanilla bean illustration.

With so much to chose from, why even make it at home? Well, until you’ve tried a custard based homemade ice cream you’ve not lived.

Cream that’s been scorched on the stovetop is added to beaten egg yolks to temper. Stir in vanilla. Refrigerate overnight so it “does its thing”. The next day add your extra flavorings and ingredients and churn up a delicious creamy treat. That’s incredible ice cream.

My friend and fellow Denver food blogger, Holly over at A Baker’s House recently posted a recipe for Balsamic Roasted Strawberry Ice Cream.  The savory aspect of this had me pinning the recipe and running to the store for strawberries. Plus, I was anxious to try this creamy version which is not a custard based recipe.

Balsamic roasted strawberries

Incredible flavors here. Roasting the strawberries in balsamic vinegar and sugar gives this such an adult feel featuring a caramelized syrupy decadent end result flavor.

We could not stop eating this creamy sweet and savory ice cream.

Roasted Strawberry Ice Cream

So get out that ice cream maker before you’re asking yourself where the Summer has gone. This is an easy and impressive recipe to make at home. Thank you Holly for a great recipe.

The words strawberries and dessert go hand in hand when it comes to desserts. Don’t miss my latest strawberry dessert recipe, Strawberry Tart Recipe with Cream Cheese Filling.  It’s one of those omg things. 🙂

Homemade Strawberry Ice Cream
Print Recipe
5 from 2 votes

Balsamic Roasted Strawberry Ice Cream

Roasting the strawberries in balsamic vinegar and sugar gives this such an adult feel featuring a caramelized syrupy decadent end result flavor.
Prep Time10 minutes
Cook Time20 minutes
Freezing and churning time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 198kcal
Author: Lea Ann Brown

Ingredients

  • ice cream base:
  • 1 ⅓ cups heavy whipping cream
  • ⅔ cup half and half
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • Strawberries:
  • 2 Cups Strawberries cleaned and cut into quarters
  • 1 Tablespoon sugar
  • 1 Tablespoon balsamic vinegar

Instructions

  • Roasted strawberries:
  • Heat oven to 425 degrees F. Toss 2 cups strawberries (cleaned and cut into quarters) with 1 Tablespoon sugar and 1 Tablespoon balsamic vinegar. Roast in a 9 x 13 pan or a baking pan lined with aluminum foil for 18-22 minutes. Let cool completely before combining with the base.
  • Directions:
  • Chill the base ingredients then combine and stir in a large bowl. Fold in the cooled strawberries. Pour into the ice cream machine and process for 18-20 minutes. Transfer the almost frozen ice cream into a container and freeze for at least 4 hours.

Nutrition

Calories: 198kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 20mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 524IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 1mg

 Balsamic Roasted Strawberry Ice Cream …It’s What’s for a Summer Dessert.

Oven Glazed Mustard Maple Syrup Salmon

By 21 Comments

Using whole grain mustard not only adds a bit of texture, but a more pungent mustard flavor which compliments the sweet maple syrup. 4 ingredients, 20 minutes, this glazed Maple Syrup Salmon Recipe is so easy it’s guaranteed to be a one of your go-to’s for your quick weeknight meal plan.

Salmon fillets glazed with maple mustard served over yellow rice and a side salad tossed with buttermilk ranch dressing

To me, oven roasted salmon is about the easiest dinner you can prepare. Even easier than oven roasted pork tenderloin.

Oven roasting salmon is a simple task, all you need to decide on are spices or a glaze in this case. Preheat that oven at 400 degrees and you’re ready for dinner. The high oven temp will help sear the outside and keep the inside moist and fall-apart tender.

For this Maple Syrup Salmon recipe, we’re keeping ingredients very simple. Maple Syrup for a lovable flavor, whole-grain mustard and soy sauce. Ingredients you probably already have on hand.

It’s a delicious sweet salty combination of flavors. Let’s take a look.

Ingredients You’ll Need

Ingredients to make maple syrup glazed salmon.
  • Whole Grain Dijon Mustard: There are several brands available for purchase on the condiment aisle at the grocery store. Not only does mustard add a great layer of flavor, it’s also responsible for tenderizing and it’s stickiness will help seasonings stick to any meat. Example is this recipe for Pistachio Crusted Rack of Lamb, where Dijon is the workhorse in holding the pistachios onto the meat. The whole mustard seeds also add a bit of a crunch to the texture.
  • Soy Sauce: Salty and savory, soy sauce adds yet another layer of flavor.
  • Maple Syrup: The star of the show, Maple syrup added with the two salty ingredients, bring an overall salty/sweet flavor to the salmon. Please use pure maple syrup.

Substitutions

  • Substitute regular Dijon mustard for Whole Grain. The flavor will be the same, the texture will change.
  • Maple Syrup: Please don’t substitute a “fake” maple syrup. It’s made with high fructose corn syrup and fake maple syrup flavoring. You’ll be glad you spent a few extra dollars for pure maple syrup.

Step by Step Instructions – It’s So Easy

Making maple syrup glaze for oven roasted salmon.
  1. Step 1: In a small bowl, whisk together the soy sauce, maple syrup and mustard.
Basting maple syrup salmon.
  1. Step 2: Place the salmon on a sheet pan, skin side down. Cook 20 minutes at 400 degrees, basing the salmon with the maple syrup glaze every 5 minutes.
Salmon fillet glazed with maple syrup and dijon country mustard. Served over yellow rice and sided with a tossed salad with buttermilk ranch dressing
  1. Step 3: After 20 minutes the salmon will be cooked flaky and tender. Serve with your favorite side dish.

What To Serve With It

  • To keep this salmon dinner easy, I like to keep a couple of packages of stovetop yellow rice in the pantry. I like the Vigo brand. Love the color and flavor.
  • While the salmon is cooking, prepared a simple tossed salad tossed generously with my Homemade Blue Cheese Dressing.
  • Another easy side that, that you can prepare a few hours in advance is this one for Garlic Butter Slow Cooker Roasted Potatoes.

Questions You Might Have

Can I Grill Maple Syrup Salmon?

Absolutely yes. You won’t need to adjust the cooking time. Just oil the grill grates before you place the salmon, skin side. Cook at 400 degrees, basting every 5 minutes. You won’t need to turn the salmon and more than likely when you use a spatula to remove the cooked salmon, the skin will slide right off.

What’s The Best Way To Cook A Salmon Fillet?

Culinary school taught me that a 400 degree oven is my best friend when it comes to cooking salmon. Of course you can pan fry, of course you can grill. But for a consistent buttery moist texture,, you can’t beat oven roasting. Even if the size of each fillet isn’t perfectly consistent, this method will yield perfectly cooked salmon. Not overdone, not underdone … but just right.

Do You Need To Remove Salmon Skin Before Cooking?

No. Actually it’s hard to remove the skin from a piece of raw salmon. Once the salmon cooks, the skin will practically fall right off.

Tips for Success

  • Use a sheet pan that has a raised grate. This will allow air to flow underneath the salmon as it cooks for more even cooking.
  • Place a sheet of parchment paper on the bottom of the sheet pan for easy clean up.

Recipe for Mustard Maple Glazed Salmon

Salmon fillet glazed with maple and mustard served over Yellow rice with peas and a side salad tossed with buttermilk ranch dressing

I hope you give this mustard glazed Maple Syrup Salmon Recipe a try. It’s our favorite oven roasted salmon recipe and my go-to.

And don’t miss my Seafood Category, where you’ll find all of my seafood recipes, and the most popular seafood recipe on my site: Heavenly Halibut. It’s well … heavenly. 🙂

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.

Glazed Maple Syrup Salmon served over yellow rice.
Print Recipe
4.75 from 4 votes

Oven Glazed Dijon Mustard & Maple Syrup Salmon

This Maple Mustard Glazed Salmon Recipe is so easy it's guaranteed to be a one of your go-to's for your quick weeknight meal plan.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 153kcal
Author: Lea Ann Brown

Ingredients

  • 2 Salmon Fillets
  • 2 Tablespoons Pure maple syrup
  • 2 Tablespoons Whole Grain Dijon Mustard or regular Dijon Mustard
  • 2 Tablespoons Soy Sauce

Instructions

  • Preheat oven to 400 degrees
  • In a small bowl whisk together the maple syrup, mustard and soy sauce.
  • Place the salmon, skin side down on a small sheet pan, that's been lined with parchment paper. A sheet pan with a raised grate works very well here.
  • Brush the fillets with the mustard, maple syrup mixture.
  • Place in oven on the middle rack. Cook for 20 minutes, basting the salmon with the maple mustard glaze every 5 minutes.
  • Serve immediately

Notes

Tips for Success

    • Use a sheet pan that has a raised grate. This will allow air to flow underneath the salmon as it cooks. This will allow for more even cooking.
    • Place a sheet of parchment paper on the bottom of the sheet pan for easy clean up.
    • Regular Dijon mustard will work for this recipe, but you’ll be missing that little crunch of texture from the mustard seeds in whole grain Dijon.

Nutrition

Calories: 153kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2356mg | Potassium: 208mg | Fiber: 1g | Sugar: 25g | Calcium: 61mg | Iron: 1.3mg

Mustard Maple Syrup Salmon … It’s What’s For Dinner

Ina Garten Sliders with Gruyere

By 40 Comments

Ina Garten’s Beef slider recipe with Gruyere Cheese. Who can argue with a party slider recipe dressed with arugula tomato & onion. Easy dependable and crowd pleasing!

Ina Garten Sliders with Gruyere

Nothing exotic about this recipe. Just well flavored 80/20 blend ground beef, some melted gruyere and simply topped with tomato and onion.

Ketchup is the condiment suggested for Ina’s sliders. These Ina Garten sliders with Gruyere is just another good solid recipe from one of my favorite celebrity chefs.

I could consume twice my body weight with these sliders. Ground beef flavored with thyme, Dijon mustard makes for a great little burger. Thanks to Ina Garten and The Food Network for this one.

And if you’re a burger fanatic like us, don’t miss my post which features a line up of Best Grilled Burgers recipes. I’m positive you’ll find something you’ll fall in love with.

And if you’re looking for more beef recipes, don’t miss my Beef Category. You’ll find more fabulous burger recipes including the most popular on my site for Silver Spur Ranch Blue Cheese Burger.

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.

Now for Ina’s fabulous slider recipe:

Ina Garten Sliders with Gruyere
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4.67 from 3 votes

Ina Garten Sliders with Gruyere, Arugula, Tomato and Onion

Ina Garten's Beef slider recipe with Gruyere Cheese.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course Beef
Cuisine: American
Servings: 12
Calories: 630kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds premium ground beef 80 percent lean and 20 percent fat
  • 1 tablespoon Dijon mustard
  • 3 tablespoons olive oil plus extra for brushing the grill
  • 1 teaspoon thyme leaves chopped
  • 3 teaspoons garlic fine chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 ounces Gruyere grated
  • 12 Brioche buns slider buns
  • 4 ounces baby arugula
  • 3 medium tomatoes sliced ⅛-inch-thick rounds
  • 2 small red onions sliced ⅛-inch-thick rounds
  • Ketchup for serving

Instructions

  • Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
  • When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place ½-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
  • Slice the buns in half crosswise and toast the halves cut side down on the grill.
  • Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

Nutrition

Calories: 630kcal | Carbohydrates: 42g | Protein: 29g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 211mg | Sodium: 694mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1343IU | Vitamin C: 7mg | Calcium: 226mg | Iron: 3mg

Ina Garten Sliders with Gruyere, Arugula, Tomato and Onion…It’s What’s for Dinner.

Blue Cheese Wedge Salad With Saison Ranch Dressing

By 27 Comments

The classic blue cheese wedge salad recipe takes on a new twist by using a saison-style beer in place of vinegar in the light and creamy buttermilk ranch dressing. Make this essential steakhouse salad at home. It’s easy.

Wedge Salad with Buttermilk Ranch Dressing.

Iceberg lettuce rules! Crisp and refreshing, I wouldn’t think of putting anything else on my bacon, lettuce and tomato sandwich.

And cut into a wedge and sprinkled with crumbled bleu cheese, crispy bacon and smothered in a creamy dressing spiked with Saison beer, it may be the most perfect blue cheese wedge salad creation ever.

I’ve heard people refer to the wedge as lazy. Yes, it’s easy, but served with perfectly sizzled steak off the grill that took only minutes to cook, you can call me lazy any day.

It can also be a perfect light meal for a lazy summer day.

I thought it would be fun to try this tipsy version of the classic iceberg wedge salad, a recipe I found in a Colorado Cookbook, Tasting Colorado. The book showcases Colorado cuisine from classic Western fare to global favorites. Most of which come from well known Colorado Restaurants, hotels and Brew pubs.

This recipe is courtesy of New Belgium Brewery in Fort Collins, makers of the popular Fat Tire Beer. Their saison-style beer is used in place of vinegar and it creates a nice contrast to the creaminess of the mayonnaise.

Wedge salad with saison buttermilk ranch dressing.

Tips For Success

  • Choose a large light weight head of iceberg lettuce. The lighter the weight will mean that the leaves of the lettuce are not so tightly packed together. It will be easier to eat and the dressing will find it’s way into more crevices.

The recipe states that the employees of New Belgian, are always thinking up new ways to use their beers in recipes. Their Saison-style beer is used in this Wedge Salad Dressing recipe. I’ve dubbed this The Drunken Wedge.

Wedge Salad Serving Suggestions

This Iceberg Wedge Salad makes a wonderful like dinner or a perfect side dish for your favorite steak, like this recipe for Italian Flank Steak recipe for Steak Tagliata.

Aside from a steak, serve a wedge with a Steakhouse Burger, a wedge with roast chicken, or just a wedge with lots of warm bread and a glass of red wine. A retro delight, a wedge salad is a retro delight.

And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

Don’t miss my category for Salad Recipes, you’ll find lots of fresh options, including the most popular on my site for a tossed salad with Homemade Blue Cheese Dressing.

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.

Wedge Salad with Buttermilk Ranch Dressing.
Print Recipe
5 from 2 votes

Blue Cheese Wedge Salad with Saison-Ranch Dressing

A fun version of a classic wedge salad. Beer is used to flavor the creamy dressing.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 4
Calories: 501kcal
Author: Lea Ann Brown

Ingredients

  • 1 head iceberg lettuce outer leaves removed, rinsed and quartered
  • ½ Cup bleu cheese crumbles
  • 4 slices thick-cut bacon fried, drained and crumbled
  • 4 green onions thin sliced
  • 12 grape tomatoes halved
  • Fresh cracked black pepper
  • 2 hard boiled eggs optional, sliced
  • Dressing:
  • ½ Cup mayonnaise
  • ¼ Cup buttermilk
  • ¼ Cup New Belgium Saison style beer or other farmhouse ale
  • 1 Tablespoon lemon juice fresh squeezed
  • ¾ teaspoon garlic powder
  • 1 teaspoon honey

Instructions

  • For The Dressing: Combine the mayonnaise, buttermilk, beer, lemon juice garlic salt and honey in a small bowl and mix well. Chill until ready to serve.
  • For The Salad: Place the quartered iceberg lettuce in the center of 4 plates and drizzle with Saison-Ranch dressing.
  • Dividing evenly between the plates, sprinkle the bleu cheese crumbles, bacon and green onions over the top of the wedges. Arrange the tomatoes and eggs around the base of the salad and the edges of the plates. Sprinkle with fresh cracked black pepper.

Notes

Tips for Success:
Choose a large light weight head of iceberg lettuce. The lighter the weight will mean that the leaves of the lettuce are not so tightly packed together. It will be easier to eat and the dressing will find it’s way into more crevices.

Nutrition

Calories: 501kcal | Carbohydrates: 12g | Protein: 14g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 143mg | Sodium: 1154mg | Potassium: 526mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1536IU | Vitamin C: 19mg | Calcium: 157mg | Iron: 1mg

Blue Cheese Wedge Salad with Saison-Ranch Dressing…It’s What’s For A Salad

Limoncello Chicken Wings (Italian Chicken Wings)

By 33 Comments

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.

Limoncello chicken wings on a plate served with vidalia onions.

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

Ingredients to make Italian Chicken Wings.
  • 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, how to make Italian Chicken Wings
Step 2: How to make Italian chicken wings.
  1. 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.
  2. Step 2: Blend until smooth, about 1 minute.
Step 3: Marinating Italian Chicken Wings.
  1. 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.
Cooked Limoncello Chicken Wings on a plate served with Vidalia onions.
  1. 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

FAQ’s

Can I Use Homemade Limoncello vs. Store-Bought?

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.

How Can I Get Extra Crispy Skin Without Frying?

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.

Can I Prep These Wings Ahead For A Party?

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.
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4.50 from 2 votes

Limoncello Chicken Wings (Italian Chicken Wings)

Chicken wings are seasoned with fresh lemons, lemon juice, Limoncello liqueur, rosemary and oregano. You're going to flip over this Italian chicken wing recipe.
Prep Time15 minutes
Cook Time30 minutes
Marinate1 day
Course: Appetizer Recipes
Cuisine: Italian
Servings: 8
Calories: 435kcal
Author: Lea Ann Brown

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

Calories: 435kcal | Carbohydrates: 7g | Protein: 28g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 1857mg | Potassium: 253mg | Fiber: 1g | Sugar: 6g | Vitamin A: 272IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg

Limoncello Chicken Wings (Italian Chicken Wings) …It’s What’s for Dinner.