I really enjoy recreating dishes I’ve ordered at restaurants. Heather and I ordered Limoncello Chicken Wings as an appetizer over at Raccas Pizzeria in Inverness. After our first bite we said in unison “We have to make these at home”.
Instead of trying to guess the ingredients, I have the official recipe from the restaurant. The marinade is a combination of Limoncello, herbs and fresh lemon juice, which turns out a killer wing. Since I don’t have a coal fired pizza oven like Raccas, I grilled these wings and we loved every bite. I just served them as a main course with a salad and risotto as sides.
Here’s the photo that I took with my phone at Racca’s. The wings are sprinkled with parsley and cooked onion and surrounded with toasted pizza dough wedges.
If you’ve not been to Racca’s, you should stop in for their pizza. Westword Magazine named them best pizza in Denver this year, and 5280 Magazine awarded them the same honor for 2012. Maybe it’s because they import Antico Molino Caputo ‘00’ flour, San Marzano tomatoes and their cheeses from Italy. They have locations in Downtown Denver, Colorado Mills and the one we visited at Villagio in Inverness. Always a great atmosphere and always good food.
I always love hearing from my readers. Here’s a review of this recipe from Sharon in Denve
“I made the recipe and it was a HUGE hit. I doubled it as I had almost 8 lbs of chicken, mostly dark but a couple of breasts.I did not, however, double the olive oil, it seemed a bit much already but doubled everything else and added garlic but not ginger.I marinated the chicken for 10 hours.”
Recipe for Limoncello Chicken Wings
I hope you give this recipe for Limoncello Chicken Wings and try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite recipe using limoncello, let me know, I’d love to give it a try.
More Chicken Wing Recipes
- Santa Fe Chicken Wings
- Honey Butter Horseradish Grilled Chicken Wings
- Black Pepper Grilled Chicken Wings
- 3 whole lemons quartered and seeded
- 1/2 C . Limoncello
- 6 Tablespoons fresh rosemary
- 1/2 teaspoon fresh oregano
- 2 Tablespoons kosher salt
- 1 pinch crushed Red pepper flakes
- 1 1/2 cups extra virgin olive oil
- 5 pounds chicken wings
- Blend the quartered lemons, limoncello and the rest of the marinade ingredients in a food processor.
- In a bowl, fully coat the chicken wings and marinate in the refrigerator for up to 24 hours.
- Remove the marinade and bake or grill wings at 450 degrees until browned and cooked through. 20 – 30 minutes. Serve immediately.
Limoncello Chicken Wings…It’s What’s for Dinner.
Ever made Homemade Limoncello – Take a look at this recipe:
Homemade Rosemary Limoncello
Karen (Back Road Journal) says
June 23, 2013 at 6:10 pmLooking at your plate of chicken wings, Marcos should start worrying. 🙂
Lea Ann says
June 25, 2013 at 1:55 pmKaren, that about the best comment I’ve ever received. Thanks 🙂
Emma @ Fork and Good says
June 24, 2013 at 2:29 amI’ve got a real weakness for chicken wings, and these actually made my stomach growl. Looks brilliant! Dool worthy
Lea Ann says
June 25, 2013 at 1:54 pmThanks Emma! So nice of you to take the time to comment.
Cathy at Wives with Knives says
June 24, 2013 at 7:17 amWhat 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.
Lea Ann says
June 25, 2013 at 1:53 pmI agree Cathy! Thanks for stopping by and the comment.
Vickie says
June 24, 2013 at 9:06 amAnother wonderful recreation! I love that you added the Boyojian to the mix. (I’m so flipping addicted to those oils). 🙂
Lea Ann says
June 25, 2013 at 1:51 pmI love those Boyajian oils. Thanks for showing me the light.
Karen says
June 24, 2013 at 1:30 pmI could eat a plate full of these!
Lea Ann says
June 25, 2013 at 1:51 pmI did eat a plate full.
Larry says
June 24, 2013 at 1:43 pmThey 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?
Lea Ann says
June 25, 2013 at 1:51 pmNo, actually busier than ever at work. I’m just going through an inspired phase.
Susan says
June 24, 2013 at 1:54 pmI’d love to try this. I think they would be wonderful grilled too. I happen to have some home made limoncello in my freezer 🙂
Lea Ann says
June 25, 2013 at 1:50 pmI ran out of the last of my homemade this Winter, so had to fork over the dollars to buy some.
adam @unorthodoxepicure says
June 24, 2013 at 2:51 pmYour 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! 🙂
Lea Ann says
June 25, 2013 at 1:49 pmlove..love..love Boyajian oils. I even keep them on the fridge door, just in case.
Holly says
June 24, 2013 at 2:59 pmThis sounds great! First Ya-Ya’s and now Marco’s– you are making beautiful dishes that rival those on these restaurant menus.
Lea Ann says
June 25, 2013 at 1:49 pmThanks Holly. Maybe we should meet at Marcos for a taste test.
JC says
June 24, 2013 at 3:49 pmWow, these sound better then tequila lime chicken wings. Will give them a try very soon.
Lea Ann says
June 25, 2013 at 1:48 pmok, now I’ve got to try tequila lime wings.
Greg says
June 24, 2013 at 5:27 pmI HAVE to try this! Looks amazing.
Lea Ann says
June 25, 2013 at 1:48 pmThanks Greg.
Jenn says
June 24, 2013 at 7:25 pmOh my word, this sounds amazing… must try this one for sure!!
Lea Ann says
June 25, 2013 at 1:47 pmThanks Jenn. Let me know what you think.
Kirsten@ My Kitchen in the Rockies says
June 24, 2013 at 8:54 pmWell what a fantastic use of limoncello. I will have to try this, too, especially since I have lots of limoncello in our bar.
Lea Ann says
June 25, 2013 at 1:47 pmWe’ll have to go to Marcos and make sure we made em right. 🙂
Lisa @ Whisk & Cleaver says
June 25, 2013 at 10:31 amI’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!).
Lea Ann says
June 25, 2013 at 1:46 pmThanks 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.
Lea Ann says
June 25, 2013 at 1:54 pmAnd then we should meet up at Marcos and see how we did.
Barbara says
June 26, 2013 at 6:33 amI 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.
Chris says
June 28, 2013 at 12:02 pmHmmm coal fired pizza oven, you say?
linda says
July 5, 2013 at 10:58 amwhat is boyajian oils everyone is talking about
Lea Ann says
July 6, 2013 at 6:12 amI’ve sent you an email.