Mike Isabella's wings with pepperoni sauce and more

For pepperoni sauce:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sweat for 4 to 5 minutes until soft and translucent. If the garlic begins to brown, lower the heat.

2. Add the pepperoni and sauté for 4 minutes. Meanwhile, in a separate dry sauté pan, toast the fennel seed over medium heat for 2 to 3 minutes, shaking the pan often to prevent burning. Add the chili flakes and toast 1 minute longer, then add the toasted spices to the pepperoni mixture.

3. Stir in the crushed tomatoes and simmer for 3 minutes. Add the chicken broth and increase heat to bring to a gentle boil. Lower the heat and simmer for 50 minutes, stirring every now and then.

4. Remove from heat and let cool slightly. Transfer the mixture to a blender and purée for 2 to 3 minutes or until smooth.

5. Pass the sauce through a fine-mesh strainer into a mixing bowl, using the back of a spoon or a silicone spatula to help the sauce pass through.

6. Finish the sauce by stirring in the red wine vinegar.

For chicken wings:

1. Using a sharp knife, remove and discard the chicken wing tips. Then, cut each wing into two pieces: find the joint and cut at the joint to separate the drumette from the wing.

2. In a large glass mixing bowl or other non-reactive bowl, combine the olive oil, garlic, rosemary and lemon peel. Add the chicken wings and stir until well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 2½ hours.

3. Preheat the oven to 450 degrees. Remove the wings from the refrigerator and let rest at room temperature for 10 minutes. Stir in the salt.

4. Place wings on a baking rack on top of a baking sheet to allow for even cooking. Don't rinse the marinade from the wings, but do make sure there's no garlic, rosemary or lemon peel on the chicken, as those ingredients will burn.

5. Roast the wings for 25 to 30 minutes, until golden brown and crispy.

6. Pour ¾ cup warm pepperoni sauce into a large mixing bowl, add the wings and toss to coat. Transfer wings to a serving platter and serve the remaining sauce on the side.

1. Pour the canola oil into a large saucepan on the stovetop. Add the popcorn kernels and cover with a tight-fitting lid.

2. Turn the heat to high. When the kernels begin to pop, shake the pan every 30 seconds-keeping the lid on so that the popcorn doesn't burn. When the kernels stop popping (after about 2 or 3 minutes), remove from heat.

3. Melt the butter in a small saucepan over medium heat. Add the garlic and stir frequently for 3 to 4 minutes, until the garlic turns golden brown.

4. Pour the garlic butter through a fine-mesh strainer into a small bowl and discard garlic.

5. Grind the Parmigiano-Reggiano, chili flakes, oregano and salt in a spice grinder until the mixture looks like sand.

6. Toss the popcorn with the garlic butter and cheese mixture until the popcorn is evenly seasoned.

1. Preheat oven to 325 degrees. Have two nonstick baking sheets ready or line baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar, sugar and Nutella on the second-lowest speed for 1 minute or until the ingredients are fully incorporated. Add the butter and mix on the third-lowest speed for 2 minutes, or until whipped and light in color.

3. In a separate bowl, whisk together the flour, salt and baking soda. Slowly add the flour mixture to the mixer on the lowest speed setting. Mix all ingredients for 2 minutes, stopping halfway through to scrape down the inside of the mixing bowl to incorporate all the ingredients. The dough will come together and pull away from the sides of the mixing bowl. It will look a little crumbly — that's okay.

4. Dust a work surface and rolling pin with flour to prevent sticking. With your hands, scoop out one-third of the dough and mold it into a small brick on your work surface. Rolling from the center out (north, south, east and west), gently roll the dough into a 1/16-inch thick sheet. Dust the surface of the dough with a little flour before rolling. If the dough starts to tear or stick to the rolling pin, dust with a little more flour.

5. Using a 2-inch ring mold or 2-inch circular cookie cutter, punch out cookies and place them on nonstick or parchment-lined baking sheets.

6. Add some dough from the mixing bowl to what's left over on your work surface and pull it together and roll like you did in Step 4. Punch out more cookies and repeat until all the dough has been used.

7. Placing the cookie sheets on the middle and lower oven racks, bake the cookies for 5 minutes, remove them from the oven, and sprinkle evenly with raw sugar. Put the cookies back in the oven, then rotate the baking sheets 180 degrees and switch the upper and lower cookie sheet positions so they bake evenly for 5 more minutes.

8. Remove the cookies from the oven, let rest on the baking sheet for 1 minute, and use a clean offset spatula to transfer them to a cooling rack.

9. When cooled, fill a piping bag (or Ziploc bag with the corner snipped off) with Nutella. Pipe 1½ teaspoons on the flat surface of half the cookies, and top with the remaining cookies. Refrigerate in a sealed container for 1 hour before serving.