Italian-Style Chicken Wings with Gorgonzola Sauce
Servings: 6 people
Calories: 268kcal
Italian-Style Wings are a take on the classic Italian dish chicken scarpariello which is a deeply flavorful lemon and garlic mixed with fresh herbs and hot sauce for an unforgettable appetizer. Be sure to make the Gorgonzola sauce! It's the perfect accompaniment.
Print Recipe
Equipment
- Large sturdy skillet for frying
- Additional skillet for sautéing
Ingredients
Do Ahead
For the Marinade and Frying the Chicken
- 2 lemons
- 2 tablespoon quality olive oil
- 3 cloves garlic chopped
- 1 tablespoon rosemary fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 1 tablespoon sage fresh, chopped
- ½ teaspoon cayenne pepper
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 lbs chicken wings flats and drummettes
- Vegetable oil enough for frying, about 1 inch deep in skillet
For the Sauce
- 4 tablespoon unsalted butter
- 6 cloves garlic minces
- 1 lemon
- ¼ cup hot pepper sauce such as Franks, Tabasco, or Crystals
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh oregano chopped
- ¼ teaspoon red pepper flakes or cayenne pepper
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper to taste
- ½ cup chicken stock
Instructions
Marinate the Chicken
- In a large bowl, add the juice of two lemons and then roughly chop the squeezed lemons and add them to the bowl. Mix in the olive oil, garlic, rosemary, oregano, sage, cayenne, salt, and pepper
- Add the chicken wings to the marinade and turn them several times to coat them well. Transfer to a 9x13" dish and distribute the lemon pieces around the chicken. Cover the dish with plastic wrap and refrigerate for 1 to 4 hours, or overnight.
- Take the wings from the marinade and drain on paper towels.
Cook the Chicken
- Preheat the oven to 425°F
- Heat the oil in a large sturdy skillet over medium-high heat until the oil is almost smoking. It should reach 350°F.
- Using tongs, carefully place the wings into the hot oil. You'll need to do this in 2 to 3 batches. Don't overcrowd the pan.
- Cook the wings for 3 to 4 minutes on one side, flip, and cook for another 3 to 4 minutes. They should be crispy and golden. Bring oil back to 350°F and repeat until all wings have been fried.
- Transfer the wings to a baking sheet and bake them for 12 to 15 minutes. Remove from oven.
Finishing the Dish
- Heat 1 tablespoon of the butter in a large skillet over medium heat.
- Add the garlic and cook for about 2 minutes, stirring until soft and slightly golden. Stir in the juice from 1 lemon, hot sauce, sage, rosemary, oregano, red pepper flakes, cayenne, black pepper, and salt. Stir for 1 minute.
- Pour the stock into the pan, bring the sauce to a boil over medium-high heat, and cook for about 3 to 4 minutes until slightly thickened.
- Add the remaining 3 tablespoons of butter and stir the sauce over low heat until all is well incorporated.
- Place the hot wings in a heatproof bowl, add the sauce, and stir to coat. Serve at once with the prepared Gorgonzola dipping sauce.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The wings can be fried several hours in advance. If you chill the wings at this point, you'll need to increase the bake time to 20 to 25 minutes, until they are sizzling.
Other methods of cooking the wings:
- Oven - Bake for 50 to 60 minutes until golden brown and cooked through.
- Deep-fry - Fry in 350°F oil for 11 minutes until golden and cooked through.
- Air-Fryer - Spray with cooking spray before seasoning. Air fry at 400°F for 10 minutes. Open the basket, flip the wings, and air fry for another 8 minutes.
Nutrition
Calories: 268kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 489mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 1mg