This Italian-Style Chicken Wings with Gorgonzola Sauce recipe is a re-creation of the Scarpariello-style wings at one of our favorite Italian restaurants in New York City called Carmines. Talk about flavor! And the perfect game-day dish!
These wings are bursting with the incredible flavor of Carmine’s world-famous Chicken Scarpariello, which includes lemon, fresh herbs, red pepper, garlic, white wine and butter. Amazing.
The Gorgonzola Dipping Sauce is simply divine and is the perfect compliment to this flavor-loaded wings.
The perfect pairing!
Scarpariello Chicken is just incredible. You just want to drink the sauce, it’s that good. And, of course, I’m a fanatic for chicken wings. You combine these two dishes into one, and you’ve got a masterpiece on your hands.
No wonder this is one of Carmine’s most popular dishes of all time.
And if you like these wings, you gotta try our Teriyaki Chicken Wings!! (click for recipe).
Now, go ahead and make this amazing Italian-Style Chicken Wings with Gorgonzola Sauce!
- FOR THE CHICKEN:
- 4 lbs chicken wings and drumsticks
- Vegetable oil (enough for frying, 1½ cups)
- 4 tablespoons of unsalted butter
- 6 garlic cloves, peeled and crushed
- Juice of 2 lemons
- ¼ cup of hot pepper sauce, such as Crsytals, or Franks, or Tobasco
- ½ teaspoon of fresh sage, chopped
- ½ teaspoon of fresh rosemary, chopped
- ½ teaspoon of fresh oregano, chopped
- Pinch of red pepper flakes
- Pinch of cayenne
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup of chicken stock
- FOR THE MARINADE:
- 2 lemons, halved
- 2 tablespoons quality olive oil
- 2 tablespoon coarsely chopped garlic
- ½ teaspoon fresh rosemary, chopped
- ½ teaspoon fresh oregano, chopped
- ½ teaspoon fresh sage, chopped
- Pinch of cayenne
- Kosher salt and freshly ground black pepper, to taste
- Gorgonzola sauce
- MARINATE THE CHICKEN:
- In a large bowl, mix the juice of two lemons, the squeezed lemon halves, the olive oil, garlic, rosemary, oregano, sage, and cayenne, salt, and pepper
- Add the chicken wings to the marinade and turn them several times to coat them well.
- Distribute the lemon halves around the chicken.
- Cover the dish and refrigerate for 8 hours, or overnight.
- Take the wings from the marinade and drain on paper towels. Pat with extra paper towels.
- COOK THE CHICKEN:
- Preheat the oven to 425° F
- Heat the oil in a large sturdy skillet over medium high heat until oil is almost smoking, about 3 to 4 minutes.
- Using tongs, carefully place the wings into the hot oil
- Cook the wings for 3 to 4 minutes on one side, flip, and cook for another 3 to 4 minutes. Should be crispy and golden. Don't flip the wings until the bottom side is crispy. This may need to be done in batches, as you should not overcrowd the pan.
- Transfer to a shallow baking pan.
- When all wings are finished frying...add into oven and bake for 10 minutes.
- FINISHING THE DISH:
- Carefully discard the oil and wipe the pan with paper towel.
- Return the pan to the stove and melt 1 tablespoon of butter of medium heat.
- Add the garlic and cook for about 2 minutes, stirring until soft and slightly golden.
- Remove the pan from the heat and whisk in the juice from 1 lemon and the hot sauce.
- Add the sage, rosemary, oregano, red pepper flakes, and cayenne and season with S&P
- Pour the stock into the pan, bring the sauce to a boil over medium-high heat, and cook for about 4 minutes until slightly thickened.
- Add the remaining 3 tablespoons of butter and stir the sauce over low hear until all well incorporated.
- Taste the sauce...add the remaining lemon juice, if desired.
- Place the hot wings in the sauce and stir to coat. Adjust the seasonings, to taste.
- Serve with the gorgonzola sauce
- Serve and enjoy!