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!!
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.