Lemon Garlic Chicken Wings

Lemon Garlic Chicken Wings – Carmine’s Chicken Scarpariello Wings – our all-time favorite chicken wings recipe. Chicken wings marinated in lemon juice, olive oil, garlic, rosemary, oregano, sage, cayenne, salt, and pepper. Fry the wings in a skillet and finish off in the oven. Toss the cooked wings in a spicy lemon butter sauce. These are to-die-for delicious!!

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Carmine’s Chicken Scarpariello Wings

Carmine’s Chicken Scarpariello Wings are our all-time favorite wings! We eat them every time we are in Las Vegas. Since we can’t go to Vegas every time we get a craving for wings, we made a big batch at home. O-M-YUM! These Lemon Garlic Chicken Wings are AMAZING! PLUS they are super easy to make. Marinade the chicken wings, fry, and finish off in the oven. Whip up a salad and some garlic bread and prepared to be wowed!

plate of chicken wings

How to Make Lemon Garlic Chicken Wings

These wings are very easy to make with only a few simple ingredients. Place chicken wings in a large ziplock bag. In a small bowl, whisk together fresh lemon juice, olive oil, chopped garlic cloves, fresh rosemary, fresh oregano, fresh sage, cayenne pepper, salt, and black pepper. Pour the marinade over the wings. Add the lemon halves. Seal the bag and refrigerate for 8 hours or overnight.

Remove chicken from marinade and drain on paper towels. Pat them with more paper towels to remove any excess marinade.

Heat vegetable oil in a large skillet over medium-high heat. Add chicken wings and cook for 3 to 4 minutes per side. Place wings on a baking pan lined with a wire rack. Cook the wings in a preheated oven for 10 minutes or until they reach an internal temperature of 165ºF.

While the wings are cooking, melt butter in a large skillet. Add garlic and cook until fragrant. Add lemon juice, hot sauce, sage, rosemary, oregano, red pepper flakes, cayenne pepper, sea salt, and pepper. Stir in chicken broth. Bring sauce to a boil and cook until slightly thickened. Quickly whisk in more butter.

Place cooked wings in a large bowl. Toss with the butter sauce and serve with ranch dressing or bleu cheese dressing.

Helpful Tips & Frequently Asked Questions

  • I cut 8 whole wings into drumettes and flats. You can use whole wings if you prefer.
  • For extra crispy wings, pop them under the broiler for a minute or two before removing them from the oven.
  • I use Tabasco hot sauce. Frank’s Hot Sauce or Crystals Hot Sauce also works great.
  • Can substitute dried herbs for fresh herbs.
    • Dried herbs are more potent than fresh, so you need fewer dried herbs.
    • A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
      • There are 3 teaspoons in 1 tablespoon.
  • For spicier wings, add more hot sauce to the butter sauce.
  • Feel free to sprinkle some grated parmesan cheese over the wings for extra flavor.
  • I garnish the wings with dried parsley for a pop of color.
  • Here is our recipe for Homemade Ranch Dressinghttps://www.plainchicken.com/copycat-outback-ranch-dressing/
  • Store leftovers in an airtight container in the refrigerator.
    • Reheat the wings in the oven or air fryer.
dipping a chicken wing into ranch dressing

What to Serve with Chicken Wings

These are hands-down our favorite wings. They taste AMAZING! You can serve these wings as an appetizer with our favorite Carmine’s Penne alla Vodka or main dish with some french fries or salad and garlic bread. However you serve them, you MUST give this recipe a try ASAP! They are sure to become a favorite!

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plate of chicken wings with text overlay

Lemon Garlic Chicken Wings

Yield: 2 people
Prep Time 10 mins
Cook Time 25 mins
Marinating Time 8 hrs
Total Time 8 hrs 30 mins
Lemon Garlic Chicken Wings – Carmine’s Chicken Scarpariello Wings – our all-time favorite chicken wings recipe. Chicken wings marinated in lemon juice, olive oil, garlic, rosemary, oregano, sage, cayenne, salt, and pepper. Fry the wings in a skillet and finish off in the oven. Toss the cooked wings in a quick lemon butter sauce made with butter, garlic, lemon juice, hot sauce, sage, rosemary, oregano, red pepper flakes, cayenne, salt, and pepper. These are to-die-for delicious!!

Ingredients:

Wings

  • 16 chicken wing drumette or flats pieces
  • 2 lemons, halved
  • 2 Tbsp olive oil
  • 2 Tbsp chopped garlic
  • ½ tsp chopped fresh rosemary
  • ½ tsp chopped fresh sage leaves
  • ½ tsp chopped fresh oregano
  • tsp cayenne pepper
  • salt and pepper to taste
  • 1 cup vegetable oil

Butter Sauce

  • 4 Tbsp unsalted butter
  • 6 cloves crushed garlic
  • ¼ cup lemon juice
  • ½ tsp hot sauce
  • ½ tsp chopped fresh sage leaves
  • ½ tsp chopped fresh rosemary
  • ½ tsp chopped fresh oregano
  • ¼ tsp crushed red pepper flakes
  • tsp cayenne pepper
  • salt and pepper to taste
  • ½ cup chicken broth

Instructions:

  • Place chicken wings in a large ziplock bag.
  • In a small bowl, whisk together olive oil, chopped garlic cloves, fresh rosemary, fresh oregano, fresh sage, cayenne pepper, salt, and black pepper. Juice lemon halves and add juice and lemon halves to the marinade.
  • Pour the marinade over the wings. Seal the bag and refrigerate for 8 hours or overnight.
  • Remove chicken from marinade and drain on paper towels. Pat them with more paper towels to remove any excess marinade.
  • Preheat the oven to 425ºF.
  • Heat vegetable oil in a large skillet over medium-high heat for 3 to 5 minutes. Add as many chicken wings as possible to the skillet without crowding the pan. Cook for 3 to 4 minutes per side. Place wings on a baking pan lined with a wire rack. Repeat with remaining wings.
  • Cook the wings in a preheated oven for 10 minutes or until they reach an internal temperature of 165ºF.
  • While the wings are cooking, melt 1 tablespoon of butter in a large skillet. Add garlic and cook until fragrant. Add lemon juice, hot sauce, sage, rosemary, oregano, red pepper flakes, cayenne pepper, sea salt, and pepper.
  • Stir in chicken broth. Bring sauce to a boil and cook until slightly thickened. Quickly whisk in the remaining butter. Whisk until fully incorporated.
  • Place cooked wings in a large bowl. Toss with the butter sauce and serve with ranch dressing or bleu cheese dressing.

Notes:

  • I cut 8 whole wings into drumettes and flats. You can use whole wings if you prefer.
  • For extra crispy wings, pop them under the broiler for a minute or two before removing them from the oven.
  • I use Tabasco hot sauce. Frank’s Hot Sauce or Crystals Hot Sauce also works great.
  • Can substitute dried herbs for fresh herbs.
    • Dried herbs are more potent than fresh, so you need fewer dried herbs.
    • A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
      • There are 3 teaspoons in 1 tablespoon.
  • For spicier wings, add more hot sauce to the butter sauce.
  • Feel free to sprinkle some grated parmesan cheese over the wings for extra flavor.
  • I garnish the wings with dried parsley for a pop of color.
  • Here is our recipe for Homemade Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
  • Store leftovers in an airtight container in the refrigerator.
    • Reheat the wings in the oven or air fryer.

Steph

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