Italian-Style Chicken Wings with Gorgonzola Sauce
Ingredients:
For the Chicken and Marinade:
2 lemons
2 tbsp quality olive oil
3 cloves garlic, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh sage, chopped
½ tsp cayenne pepper
1 tsp kosher salt
½ tsp black pepper
2 lbs chicken wings (flats and drummettes)
Vegetable oil (for frying, about 1 inch deep in skillet)
For the Sauce:
4 tbsp unsalted butter
6 cloves garlic, minced
1 lemon
¼ cup hot pepper sauce (such as Frank’s, Tabasco, or Crystals)
1 tbsp fresh sage, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh oregano, chopped
¼ tsp red pepper flakes or cayenne pepper
1 tsp kosher salt
½ tsp black pepper
½ cup chicken stock
Instructions:
1️⃣ Marinate the Chicken:
In a large bowl, add the juice of two lemons, roughly chop the squeezed lemons, and add them to the bowl. Mix in olive oil, garlic, rosemary, oregano, sage, cayenne, salt, and pepper.
Add the chicken wings and coat well. Transfer to a 9x13" dish, distribute the lemon pieces around the chicken, cover with plastic wrap, and refrigerate for 1 to 4 hours or overnight. Drain on paper towels.
2️⃣ Cook the Chicken:
Preheat the oven to 425°F.
Heat oil in a large skillet over medium-high heat to 350°F.
Fry the wings in batches for 3-4 minutes per side until crispy and golden. Bring oil back to 350°F between batches.
Transfer the wings to a baking sheet and bake for 12-15 minutes. Remove from oven.
3️⃣ Finishing the Dish:
Heat 1 tbsp butter in a large skillet over medium heat.
Add garlic, cook for 2 minutes until golden. Stir in juice from 1 lemon, hot sauce, sage, rosemary, oregano, red pepper flakes, cayenne, black pepper, and salt. Stir for 1 minute.
Pour in stock, bring to a boil over medium-high heat, and cook for 3-4 minutes until thickened.
Add remaining butter, stirring until incorporated.
Place hot wings in a bowl, add sauce, and stir to coat. Serve with Gorgonzola dipping sauce.
