Pepperoni sauce can be made up to 3 days in advance and stored in an airtight container in refrigerator. Reheat before serving.
Crisp, cherry-inflected rosé.
I gave it 4 starts because the pepperoni sauce is definitely something I’d use again! The recipe never mentioned what to do with sauce from the tomato can so I held onto it and used it to make more of a liquid sauce which I poured over pasta. I did not use the blender..used my immersion blender...so much easier to clean! Onto the wings... very disappointing, I’d give them 1 star...I followed the recipe exactly as written, marinated for 9 hours...even took the bag and shook it a few times for good coverage. I was expecting a zingy lemon taste... there was really no taste as it was overshadowed by the red sauce. That being said, I will try again but use chicken thighs...pound them out and add lemon zest and lemon juice vs the quartered lemon... then the pith won’t be in there which might have muted the flavors🤷🏼♀️🤔Read More