- 2 -3 dozen chicken wings
- Flour, for dusting chicken (optional)
- Safflower or peanut oil, for frying chicken (optional)
- Olive oil
- Garlic, crushed, to taste (optional)
- Garlic powder, to taste
- 1 can Italian whole plum tomatoes
- 3 teaspoons parsley, chopped
- Salt, to taste
- 2 tablespoons Durkee’s hot sauce, plus more to taste
Preheat the broiler. Place the chicken wings under the broiler until cooked through, about 15 minutes, turning them halfway through. (Alternatively, you can also deep-fry the chicken wings. Lightly flour them and deep-fry in safflower or peanut oil at 375 degrees for 10-12 minutes per batch, or until cooked through.)
Meanwhile, heat 1/8-inch of olive oil in a pan, add the crushed garlic or garlic powder, to taste. Mash the can of whole plum tomatoes through a sieve and cook in the olive oil. Add the parsley and salt, to taste and cook for about 20 minutes.
Next, add the hot sauce and a little garlic powder and cook for another 3-4 minutes. In a bowl, toss the chicken wings with ½ cup of the sauce and serve with the remaining sauce on the side. Enjoy!