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Homemade Italian-Style Chicken Wings with Gorgonzola Sauce photo

Italian-Style Chicken Wings with Gorgonzola Sauce

Crispy fried and oven-finished chicken wings tossed in an herby hot sauce and served with a creamy Gorgonzola dipping sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings 6 servings

Equipment

  • Large Bowl
  • 9x13 inch Baking Dish
  • large sturdy skillet (for frying)
  • Thermometer
  • Baking Sheet
  • additional skillet (for sauce)
  • Tongs
  • Paper Towels

Ingredients
  

  • 2 lemons juice of 2 lemons; keep squeezed lemons chopped for marinade
  • 2 tablespoons quality olive oil
  • 3 cloves garlic chopped (for marinade)
  • 1 tablespoon fresh rosemary chopped (for marinade)
  • 1 tablespoon fresh oregano chopped (for marinade)
  • 1 tablespoon fresh sage chopped (for marinade)
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 2 lbs chicken wings flats and drummettes
  • vegetable oil enough for frying, about 1 inch deep in skillet
  • 4 tablespoons unsalted butter divided
  • 6 cloves garlic minced (for sauce)
  • 1 lemon juice of 1 lemon (for sauce)
  • 1/4 cup hot pepper sauce such as Frank's, Tabasco, or Crystal's
  • 1 tablespoon fresh sage chopped (for sauce)
  • 1 tablespoon fresh rosemary chopped (for sauce)
  • 1 tablespoon fresh oregano chopped (for sauce)
  • 1/4 teaspoon red pepper flakes or cayenne pepper
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper or to taste
  • 1/2 cup chicken stock

Instructions
 

  • In a large bowl combine juice of 2 lemons, the chopped squeezed lemons, 2 tablespoons olive oil, 3 chopped garlic cloves, 1 tbsp chopped rosemary, 1 tbsp chopped oregano, 1 tbsp chopped sage, 1/2 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper; mix to form the marinade.
  • Add the 2 lbs of chicken wings to the marinade and turn to coat thoroughly; transfer to a 9x13-inch dish, distribute the chopped lemon pieces around the chicken, cover, and refrigerate 1 to 4 hours or overnight.
  • Remove the wings from the marinade and drain on paper towels.
  • Preheat the oven to 425°F (220°C).
  • Heat vegetable oil in a large sturdy skillet over medium-high until it reaches about 350°F (oil will shimmer); carefully add wings in 2–3 batches without overcrowding.
  • Fry each batch 3–4 minutes per side until golden and crispy, keeping the oil near 350°F between batches; transfer fried wings to a baking sheet.
  • Bake the assembled wings on the baking sheet in the preheated oven 12–15 minutes until cooked through; remove from oven.
  • While wings bake, heat 1 tablespoon of the butter in an additional skillet over medium heat, add 6 minced garlic cloves and cook 1–2 minutes until softened and lightly golden.
  • Stir in the juice of 1 lemon, 1/4 cup hot pepper sauce, 1 tbsp chopped sage, 1 tbsp chopped rosemary, 1 tbsp chopped oregano, 1/4 tsp red pepper flakes (or cayenne), 1/2 tsp black pepper, and 1 tsp kosher salt; cook 1 minute.
  • Add 1/2 cup chicken stock, bring the sauce to a boil over medium-high, and cook 3–4 minutes until slightly thickened.
  • Remove from heat and whisk in the remaining 3 tablespoons butter until fully incorporated and the sauce is smooth.
  • Place the hot wings in a heatproof bowl, pour the sauce over them, toss to coat evenly, and serve immediately with the prepared Gorgonzola dipping sauce.

Notes

  • Bake time in CSV appears inconsistent with main method; follow step times above for best results.
  • Frying in batches prevents overcrowding and ensures crispiness.
  • Use a thermometer to keep oil at about 350°F for even frying.
  • Adjust hot sauce and red pepper flakes to taste for heat level.
  • Marinate wings 1–4 hours or overnight for more flavor.