Scarpariello Wings Recipe

These are made with the same flavorings as our world-famous Chicken Scarpariello. We introduced the wings when we were trying to attract the Monday Night Football crowd. Our customers went berserk! You will, too. It’s easy to find chicken wings already jointed and halved.

Ingredients

CHICKEN

• 8 WHOLE CHICKEN WINGS, CUT INTO 16 DRUMSTICKS AND WINGS, TIPS REMOVED AND DISCARDED
• 1 CUP VEGETABLE OIL
• 4 TABLESPOONS UNSALTED BUTTER
• 6 CLOVES GARLIC, PEELED AND CRUSHED
• JUICE OF 1 OR 2 LEMONS
• ABOUT 8 DASHES TABASCO OR ANOTHER HOT PEPPER SAUCE
• ½ TEASPOON CHOPPED FRESH SAGE
• ½ TEASPOON CHOPPED FRESH ROSEMARY
• ½ TEASPOON CHOPPED FRESH  OREGANO
• PINCH OF CRUSHED RED PEPPER  FLAKES
• PINCH OF CAYENNE
• SALT AND FRESHLY GROUND BLACK PEPPER
• ½ CUP CHICKEN STOCK.
• 1 SMALL FENNEL BULB. TRIMMED

MARINADE

• 2 LEMONS. HALVED
• 2 TABLESPOONS OLIVE OIL
• 2 TABLESPOONS COARSELY CHOPPED GARLIC
• ½ TEASPOON CHOPPED FRESH ROSEMARY
• ½ TEASPOON CHOPPED FRESH OREGANO
• ½ TEASPOON CHOPPED FRESH SAGE LEAVES
• PINCH OF CAYENNE PEPPER
• SALT AND FRESHLY GROUND BLACK PEPPER

GORGONZOLA DIPPING SAUCE

• ¾ CUP MAYONNAISE
• 4 TO 6 OUNCES GORGONZOLA CHEESE, CRUMBLED
• ¼ CUP HEAVY CREAM OR SOUR CREAM
• 2 TABLESPOONS FINELY CHOPPED CELERY WITH LEAVES
• 1 TABLESPOON FINELY CHOPPED SPANISH ONION
• 1 TEASPOON HOT PEPPER SAUCE SUCH AS TABASCO, OR MORE TO TASTE
• ½ TEASPOON FINELY CHOPPED GARLIC

Directions

TO COOK THE  CHICKEN

1. Preheat the oven to 425°F.
2. Pour the vegetable oil into a deep 8-to 10-inch skillet and heat it over medium-high heat for about 3 minutes or until the oil is almost smoking. Using tongs, carefully put as many chicken wings as possible into the skillet.  Make sure they do not overlap or crowd each other. Cook the wings for 3 to 4 minutes on each side or until they are crispy and golden brown. Do not turn  the wings until one side is crispy. Lift the cooked wings from the pan and transfer them to a shallow baking pan. Fry the remaining chicken wings.
3. When all the wings are in the baking pan, transfer it to the oven and cook the wings for about 10 minutes or until they are cooked through.

TO FINISH THE DISH

1. Meanwhile, discard the cooking oil and wipe the pan with paper towels. Return the pan to the stove and melt 1 tablespoon of the butter over medium
2. heat. Add the garlic and cook it for about 2 minutes, stirring, until it is soft and golden.
3. Remove the pan from the heat and swirl in the juice from 1 lemon and the Tabasco. Add the sage, rosemary, oregano, red pepper flakes, and cayenne and season to taste with salt and pepper.
4. Pour the stock into the pan, bring the sauce to a boil over medium-high heat, and cook it for 2 to 3 minutes or until it is slightly thickened. Add the remaining 3 tablespoons of butter and stir the sauce over low heat until the butter is well incorporated. The faster you stir, the thicker and more cohesive the sauce will be.
5. Taste the sauce and add the remaining lemon juice, if desired. Put the hot chicken wings in the sauce and stir them around to coat them. Adjust the seasonings to taste.
6. Cut the fennel bulb in half and slice each half between the ribs into 3-inch lengths. Serve the chicken wings and the fennel with the dipping sauce on the side.

TO MAKE THE GORGONZOLA DIPPING SAUCE

1. Combine all the ingredients in a medium-sized bowl and mix them well.
2. Cover the dish with plastic wrap and refrigerate it for at least 1 hour.