Bertucci’s Tuscan Chicken Wings Recipe
Bertucci's Tuscan Chicken Wings are tender, crispy and perfectly charred, glazed with a savory blend of garlic, balsamic vinegar and rosemary, delivering a rich, flavorful bite with every crunchy, juicy piece. Make our Bertucci’s Tuscan Chicken Wings Recipe at home. With our Secret Restaurant Recipe your Tuscan Chicken Wings will taste just like Bertucci’s.
Yield: 8 Appetizer Servings
Ingredients
- 4 pounds Chicken Drumettes or Wings or a mix of both
- 1/2 cup freshly squeezed Lemon Juice about 3 large lemons
- 3/4 cup Extra Virgin Olive Oil
- 4 cloves Garlic peeled and smashed
- 1 tablespoon dried Oregano
- 3 - 4 fresh Rosemary Sprigs stripped and roughly chopped
- 1 tablespoon Coarse Kosher Salt
- 1/2 teaspoon freshly ground Black Pepper
- 1 - 2 tablespoons Hot Sauce of choice
Instructions
- In a bowl, combine lemon juice, olive oil, garlic, oregano, chopped rosemary, kosher salt, black pepper and hot sauce. Stir well to combine all ingredients and create the marinade.
- Place chicken drumettes or wings in a large ziplock bag or shallow dish.
- Pour marinade over chicken, making sure chicken is well-coated.
- Seal the bag or cover the dish and refrigerate for 6 - 8 hours or overnight. Turn the bag occasionally to ensure even marination.
- About 30 minutes before grilling, remove chicken from refrigerator and allow it to come to room temperature.
- Preheat grill to high heat or use a grill pan if cooking indoors.
- Drain excess marinade from chicken. Discard the marinade.
- Place wings on the grill. Cook about 8 minutes per side or until skin is crispy and chicken is cooked through - internal temperature should reach 165°F.
- Once cooked, remove chicken from the grill and allow it to rest for a few minutes before serving.
- Serve wings with a side of dipping sauce, such as ranch or blue cheese, for added flavor (There are MANY good recipes on this Website). Garnish with extra rosemary sprigs for a fresh touch.