Zesty Scarpariello Wings with Creamy Gorgonzola Dip

Serves: 2-4 Cooktime: 30 Minutes

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Zesty Scarpariello Wings with Creamy Gorgonzola Dip

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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.

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

Preheat the oven to 425°F.
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.
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

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
heat. Add the garlic and cook it for about 2 minutes, stirring, until it is soft and golden.
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.
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.
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.
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

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

The History and Evolution of Scarpariello Wings

In the bustling kitchens of Carmine’s Italian Restaurant, we take pride in the storied traditions that shape our menu, and these Scarpariello Wings are no exception. The name “scarpariello” is believed to stem from the Italian word for “cobbler,” referencing humble beginnings in rustic Naples, where thrifty cooks would transform inexpensive cuts of meat with zesty lemon, garlic, and herbs. Over time, Italian immigrants in America reinvented the dish using readily available ingredients and bigger flavors to please local palates.

Originally made with bone-in chicken pieces, today’s Scarpariello Wings offer a delightful, party-friendly spin on this classic. The marinade captures the signature tang from fresh lemon juice, while aromatic herbs—rosemary, sage, and oregano—lend a savory backbone. A fiery kick from cayenne and hot sauce adds modern flair. Here at Carmine’s, we strive for balance between tradition and innovation, preserving the dish’s essence while crafting something entirely our own.

Our Gorgonzola dipping sauce speaks to the dish’s Italian roots, providing a creamy counterpoint to the spicy wings. Guests have come to adore its robust flavor and the playful contrast of textures. We invite you to gather your loved ones and share in this time-honored, ever-evolving staple of Italian-American cuisine and tradition.

Suggested Wine Pairings for Scarpariello Wings

Gavi (Cortese): A crisp, dry white from Piedmont with bright citrus and mineral notes that complement the lemon juice, herbs, and gentle spice in the wings.
Vermentino: This medium-bodied Ligurian or Sardinian white offers floral and slightly nutty undertones, cutting through the richness of the Gorgonzola dipping sauce.
Rosato (Italian Rosé): A dry, refreshing rosé (such as a Chiaretto from Lake Garda) balances both the heat and the creamy elements of the dish.
Barbera d’Alba: A light-to-medium-bodied red with lively acidity and a touch of fruitiness that can stand up to the garlic, herbs, and tangy sauce without overwhelming the palate.

Approximate Nutrition for the Entire Recipe (Serves ~4)

Calories: ~4,000 kcal
Total Fat: ~300 g
- Saturated Fat: ~80 g
Carbohydrates: ~30 g
Protein: ~200 g
Sodium: ~5,000 mg (or more, depending on added salt and the salt content in Gorgonzola)

Note: Not all of the 1 cup of vegetable oil used for cooking will be consumed. The final absorption depends on cooking temperature and duration.

Answering Common Recipe Questions

Can I use a different cut of chicken instead of wings?

Absolutely. While the recipe traditionally uses wings for the perfect mix of crispy skin and tender meat, you can substitute drumsticks or even chicken thighs.

Is it necessary to fry the wings before baking them?

Frying first creates a golden, crispy exterior and helps lock in moisture. If you want to skip frying, you can bake or air-fry from start to finish, but the texture may be less crispy.

Can I adjust the spiciness level?

Yes! If you prefer milder wings, reduce (or omit) the cayenne pepper and hot sauce. For an extra kick, add more cayenne or a few extra dashes of Tabasco.

What if I don’t have all the fresh herbs?

You can use dried herbs in a pinch—just reduce the quantity to about half since dried herbs are more concentrated.

Can I prepare the wings ahead of time?

Yes. You can marinate the wings for up to 24 hours in the refrigerator, which helps deepen the flavors. Once cooked, leftovers can be refrigerated for up to three days. Reheat them in a hot oven (about 400°F/205°C) until warmed through and crisp.