Combine the olive oil, lemon quarters, limoncello, thyme leaves, kosher salt, and crushed red pepper in a blender. Blend until smooth, about 1 minute and 30 seconds.

Place the chicken wings in a large bowl and add the marinade. Toss to coat, cover, and refrigerate for 8–12 hours.

When ready to cook, prepare the marinated wings using the cooking method in the Basic Chicken Wings recipe. Cook until the thickest portion of each wing reaches an internal temperature of 165°F.

While the wings cook, heat 1 tablespoon olive oil in a medium saucepan over medium heat.

Add the onion and garlic. Cook, stirring frequently, until the onion is translucent, about 4 minutes.

Add the sliced pepperoni and cook for about 5 minutes, stirring occasionally, until the pepperoni releases its fat.

Stir in the fennel seeds and crushed red pepper. Cook for about 2 minutes, until fragrant.

Crush the plum tomatoes by hand and add them to the pan with ½ cup broth. Bring the mixture to a simmer.

Reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally.

Remove the pan from the heat. Carefully transfer the sauce to a blender. Allow steam to escape according to the blender manufacturer's instructions, and blend until smooth, about 2 minutes. Add up to 2 tablespoons additional broth as needed to achieve a thick, hummus-like consistency.

Spread a thin layer of pepperoni sauce on a serving platter.

Arrange the warm, cooked wings over the sauce.

Garnish with fresh thyme and serve with lemon wedges. Serve any remaining sauce on the side or reserve it for another use.