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Italian Style Chicken wings on a white plate with lemon and dipping sauce

Italian-Style Chicken Wings with Gorgonzola Sauce

Course: Appetizer
Cuisine: Italian / American
Keyword: chicken wings
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6 people
Calories: 268kcal
Oh, the Italian-style wings are divine. Really, they are. The heat mixed with the lemon, cooled with the gorgonzola suace...oh my...just make 'em.
Print Recipe



  • 4 lbs chicken wings and drumsticks
  • Vegetable oil enough for frying, 1 1/2 cups
  • 4 tbsp unsalted butter
  • 6 garlic cloves peeled and crushed
  • Juice of 2 lemons
  • ¼ cup hot pepper sauce such as Crsytals, or Franks, or Tobasco
  • ½ tsp fresh sage chopped
  • ½ tsp fresh rosemary chopped
  • ½ tsp fresh oregano chopped
  • Pinch red pepper flakes
  • Pinch cayenne pepper
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ cup chicken stock


  • 2 lemons halved
  • 2 tbsp quality olive oil
  • 2 tbsp coarsely chopped garlic
  • ½ tsp fresh rosemary chopped
  • ½ tsp fresh oregano chopped
  • ½ tsp fresh sage chopped
  • Pinch of cayenne
  • Kosher salt and freshly ground black pepper to taste
  • Gorgonzola sauce



  • 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.


  • 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 the oven and bake for 10 minutes.


  • Carefully discard the oil and wipe the pan with a 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


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