Scarpariello Chicken Wings


Marinated Chicken Ingredients:
4 lb. medium chicken wings (separated at the joint)
1 lemon, halved
2 T. fresh garlic, sliced
1 T. fresh rosemary, chopped
1 T. fresh sage, chopped
1 T. fresh oregano, chopped
1½ tsp. kosher salt
½ tsp. cracked black pepper
¾ c. olive oil blend (3 parts canola oil to 1 part olive oil)
2-3 c. canola oil, for frying
½ tsp. cayenne pepper (optional)

Sauce Ingredients:
¼ lb. (1 stick) plus 1 tbsp. unsalted butter
1 T. shallots, chopped
1 T. fresh rosemary, chopped
1 T. fresh oregano, chopped
¼ c. white wine
1 c. chicken stock
1 tsp. Tabasco sauce
½ tsp. kosher salt
½ tsp. crushed red pepper flakes
4 cloves roasted garlic
2 T. fresh lemon juice

Garnish Ingredients:
½ bulb fennel, julienned
1 c. Gorgonzola dressing


Rinse the chicken under cold water. In a medium bowl, mix all of the marinated chicken ingredients, except for the chicken and frying oil. Add the chicken and toss to coat. Cover and refrigerate for at least 48 hours, turning the chicken pieces every few hours. In a 3-quart or larger pot over medium-high heat, heat the canola oil to 350°F. Line a plate with paper towels. Remove the wings from the marinade and clean off any herbs and garlic. Pat them dry with paper towels. Working in batches to avoid overcrowding, pan-fry the wings until they begin to brown on the undersides, then turn them. When browned all over and thoroughly cooked through (4 to 5 minutes per side), transfer them to the paper towel-lined plate. For an added kick, toss the wings in ½ tsp. of cayenne pepper right after they are fried.

For the sauce: Melt the 1 tbsp. of butter in a large sauté pan over medium-high heat. Add the shallots and sauté until translucent. Add the rosemary and oregano and sauté for 20 more seconds. Add the white wine and cook until the liquid has reduced by half. Add the chicken stock, Tabasco, salt, red pepper flakes and roasted garlic. Cook until the liquid has again reduced by half. Reduce to a simmer and whisk in the remaining ¼ lb. butter. Add the lemon juice. Toss the wings in the sauce for 5 seconds. Spread the wings on a serving platter, covered with the sauce. Serve with the fennel and Gorgonzola dressing on the side. Serves 6-8 people.

Additional Information

Category: Entree
Recipe Source: Chef Submissions
Submitted By: Carmine's NYC