Lemon Garlic Chicken Wings

Lemon Garlic Chicken Wings, Carmine’s Chicken Scarpariello Wings. Our all-time favourite recipe for chicken wings. Chicken wings marinated with lemon juice, olive oils, garlic, rosemary oregano sage cayenne salt and pepper. In a pan, the wings are fried, then finished in the oven. Next, apply a lemon butter sauce made of butter, garlic, and lemon juice to the chicken. Add sage, oregano red pepper flakes cayenne salt and pepper. They are delicious!!

Yield: 2 people

Prep Time: 10 minutes

Cook Time 25 minutes

Marinating Time 8 Hours

Total Time: 8 hours 30 minutes

Equipment:

• Mixing Bowls
• Cast Iron Skillet 10 Inches
• Rimmed baking sheet with Wire Rack

Ingredients:

Wings

• 16 pieces of chicken drumette or flats
• Two lemons, each halved.
• 2 Tbsp olive oil
• 2 Tbsp. chopped garlic
• Fresh rosemary chopped to 1/2 tsp.
• Fresh sage leaves chopped to 1/2 tsp.
• Oregano fresh chopped to 1/2 teaspoon
• 1/6 tsp cayenne pepper
• Salt and pepper to taste
• 1 cup vegetable oil

Butter Sauce

• Unsalted Butter 4 Tbsp
• 6 cloves of crushed garlic
• 1/4 cup of lemon juice
• 1/2 tsp hot sauce
• Fresh sage leaves chopped to 1/2 tsp.
• Fresh rosemary chopped to 1/2 tsp.
• Oregano fresh chopped to 1/2 teaspoon
• 1/4 tsp red pepper flakes crushed
• 1/8 tsp cayenne pepper
• Salt and pepper to taste
• 1/2 cup chicken broth

Instructions:

1. Ziplock the chicken wings in a large bag.
2. In a small dish, whisk together the olive oil, garlic cloves chopped, fresh rosemary oregano and sage. Add salt, black pepper, cayenne, and pepper to taste. Add lemon juice and half-lemons to the marinade.
3. The marinade can be poured over the wings. Refrigerate the bag overnight or for 8 hours.
4. Drain the chicken and pat it dry with paper towels. Remove any excess marinade by blotting them with additional paper towels.
5. Preheat the oven to 425°F.
6. Heat vegetable oil for 3 to 5 minutes in a large pan over medium heat. Add as many wings as you can to the skillet, but don’t overcrowd it. Cook each side for 3 to 4 minutes. Place the wings on a baking sheet lined with a rack. Repeat with the remaining wings.
7. The wings should be cooked in the oven at a temperature of 165oF for 10 minutes.
8. Melt 1 tablespoon butter in a large pan while the wings cook. Add garlic, and cook until fragrant. Add hot sauce, lemon juice, sage and rosemary, oregano red pepper flakes cayenne pepper sea salt and pepper.
9. Add chicken broth. Bring sauce to a simmer and cook until it is slightly thickened. Whisk in the remaining butter quickly. Whip until all butter is incorporated.
10. Place the cooked wings into a large serving bowl. Serve with bleu cheese or ranch dressing and butter sauce.

Notes:

• I cut 8 wings into flats and drumettes. If you like, you can use whole wing pieces.
• Place them under the broiler for a few minutes before serving to get extra crispy wings.
• I use Tabasco hot sauce. Frank’s Hot Sauce, Crystals Hot Sauce or Crystals Hot Sauce also work great.
• Fresh herbs can substitute for dried herbs.
  • Fresh herbs have more potency than dried ones, so you will need less dried herbs.
  • As a rule of thumb, 1 tablespoon of fresh herbs equals 1 teaspoon of dried herbs.
    • One tablespoon contains 3 teaspoons.
• Add more hot sauce to butter sauce for spicier wings.
• Sprinkle-grated Parmesan over the wings to add extra flavour.
• For a splash of colour, I decorate the wings with parsley that has been dried.
• Keep leftovers in a refrigerator airtight container.
  • Heat the wings in an oven or air fryer.