Fact: Chicken wings and the Big Game go hand in hand. But if you’re like me, you’re intent on kicking up the gourmet notch just a bit. To do that, I asked Mark Dym of Marco’s Coal Fired Pizzeria to share his recipe for the restaurant’s tangy coal-fired limoncello chicken wings. (Several months ago, we showed you how to make limoncello and if you have any leftover, you can use it for this recipe. If not, pick up a bottle at the liquor store.) Scroll down for the recipe.

Of course, if cooking isn’t your thing, you can outsource: Call Marco’s and order your wings ahead of time (these come with smoked Vidalia onions and focaccia). Likewise, Second Home Kitchen + Bar‘s takeout deals include smoked wings, brisket by the pound, and baby back ribs. If you’re more of the pizza eater, Patxi’s Pizza offers par-baked Chicago-style stuffed pizzas and thin-crusted pies so you can finish them off at home. (Order the PFM—Peyton Freaking Manning—special with pepperoni, fennel-garlic sausage, and mushroom.)

Marco’s Coal-Fired Pizzeria, 2129 Larimer St., 303-296-7000; 10111 Inverness Main St., Englewood, 303- 790-9000

Second Home, 150 Clayton Lane, 303-253-3000

Patxi’s Pizza, multiple locations

Marco’s Limoncello Chicken Wings
(Serves 5 to 6)

3 whole lemons, quartered
1/2 cup limoncello
1/4 ounce (about ½ tablespoon) fresh thyme
3 ounces (about 6 tablespoons) fresh rosemary
1/4 ounce (about ½ tablespoon) fresh oregano
2 tablespoons kosher salt
pinch of crushed red pepper
1 ½ cups extra-virgin olive oil

5 pounds chicken wings

Blend the quartered lemons, limoncello, and rest of marinade ingredients in a food processor. Fully coat the chicken wings and marinate in the refrigerator for up to 24 hours. Remove from marinade, and bake or grill wings at 450° until browned and cooked through, 20 to 30 minutes.

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Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.