We are selling what might be the best jar of fall savory goodness you’ve ever tasted. The Pumpkin Marinara. It’s made in a limited small-batch kettle, so once it’s sold out, it’s gone for the season, and we have about 120 jars left over at Eat Happy Kitchen.
This recipe for Pumpkin Marinara Wings is perfect Sunday fall football food. Keto, filling, delicious. You won’t be able to stop eating these. I used a dusting of cinnamon on the wings themselves, and you could definitely add a bit of ground allspice and nutmeg, if you wish. But I like to keep things simple. Serve with a side of Homemade Ranch from my second book Eat Happy Too (the price of the book is worth that recipe alone, yes, it’s that good of a ranch).
I’ll be honest, in my house, these wings never make it off the baking sheet, we eat them immediately out of the oven. Enjoy!
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Pumpkin Marinara Wings
- 2-3 pounds chicken wings
- Salt and pepper
- Ground cinnamon
- Olive oil
- 3 tablespoons butter (or use coconut oil for dairy free)
- 1 jar Eat Happy Kitchen Pumpkin Marinara
- Preheat oven to 400 degrees. Lay chicken wings out on a parchment paper lined baking sheet. Season both sides of chicken wings with salt and pepper. Dust both sides with cinnamon. Drizzle olive oil over wings and cook in oven 20-30 minutes or until wings are cooked entirely through. Remove from oven.
- In a saucepan on medium heat, melt butter and whisk in Pumpkin Marinara. Using a pastry brush, brush sauce onto chicken wings and place back in oven 5-10 minutes to crisp up. Remove chicken from oven and serve with remainder of Pumpkin Marinara as a dipping sauce.