In this recipe, I’ve used Contadina Arrabiata Pasta Sauce as a marinate for my chicken wings. This is my entry for the recipe contest in the Contadina Supermarket Raid held in Robinsons Selection at Venice Piazza. I’ve decided to use this pasta sauce variant of Contadina because of its main ingredients which are Italian Tomatoes and Red Chili Peppers. Instead of using a typical marinate for chicken wings (such as soy sauce and calamansi), the Contadina Arrabiata sauce gave an Italian taste and a spicy kick to my chicken. The pasta sauce is ready to pour out of the bottle so it was also less work for me !
- 1/4 kg of chicken wings
- 1 cup of Contadina Arrabiata Pasta Sauce (adjust it to make sure that the chicken are submerged and marinated well within the sauce)
- 1/2 tsp salt
- 2 tbsp butter
- minced garlic (I prefer using the store-bought minced garlic)
- 2 tbsp brown sugar
- 2 tbsp chili sauce
- 1/2 cup water
- Season chicken wings with salt.
- Marinate chicken wings in Contadina Arrabbiata Pasta sauce for at least 30 minutes.
- Deep-fry chicken wings. Flip the chicken wings over as you cook to make sure that they won't get burned. Set aside.
- For the sauce, saute minced garlic in butter. I prefer store-bought minced garlic for this recipe to make the garlic taste more subtle since the pasta sauce has already a garlic taste on it.
- Add brown sugar and chili sauce. Adjust the sweetness if you like by adding brown sugar.
- Let the sauce simmer until it thickens.
- Add the fried chicken wings into the sauce. The sauce should have turned a little bit oily by this time.
- The dish is already sweet and a little bit spicy at this part. If you plan to serve this for kids ( mine are a little bit older), you can serve it as it is. But if you want to make it more spicy for adults, slice one pc of siling labuyo and cook it with the sauce.
- Get the chicken wings from the pan and serve hot.
- There will be excess sauce in the pan and you can save it in a little bowl if your guests will like extra sauce over their rice.