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Marco’s Coal-Fired Pizza, Part 3 — Wings!!

In this final webisode in our series from Marco’s Coal-Fired Pizza (now known as Racca’s Pizzeria Napoletana), in Denver, CO, we turn our focus to one of their non-pizza signature dishes: wood-fired chicken wings glazed with house-made limoncello sauce. Samantha and Heather, who you’ve already met in the previous two segments, take us step by step through their process and, as a guy who loves oven-baked wings even more than the deep fried version (which I also love, of course), they had me at “wings.”  As anyone who has tried baking wings in a wood-fire oven already knows, the challenge is how to get them crisp without burning the outside and under-cooking the little drummie. When I make them at home I usually do the whole thing in my regular kitchen oven and bake them at 350 degrees for about 60-90 minutes, flipping them over, about halfway through, when the top looks brown and lightly crisp. But, when I have my WFO fired up, I only cook them 3/4 of the way through in my home oven, and then flash them in the super hot WFO for about 2 to 3 minutes, or until they’re super-crisp. So I was really excited by the trick I learned from Samantha and Heather, to then drizzle them with lemon sauce (theirs is wonderful, made with limoncello that they make themselves by aging together vodka, whole lemons, and sugar till it becomes, well, limoncello).

Why waste any more time — see for yourself how its done and then, when you’re in Denver, drop by Racca’s Pizzeria Napoletana (they have a few locations but we filmed these webisodes at the original spot, 2129 Larimer St., just around the corner from the Rockies baseball stadium). The pizza is superb but be sure to add an order of wings too!

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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

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