Side Pannel
Italian-Style Chicken Wings with Gorgonzola Sauce
Italian-Style Chicken Wings with Gorgonzola Sauce
- Recipe Submitted by maryjosh on 02/13/2019
Ingredients List
- FOR THE CHICKEN
- 4 lbs chicken wings and drumsticks
- Vegetable oil enough for frying, 1 1/2 cups
- 4 tbsp unsalted butter
- 6 garlic cloves peeled and crushed
- Juice of 2 lemons
- 1/4 cup hot pepper sauce such as Crsytals, or Franks, or Tobasco
- 1/2 tsp fresh sage chopped
- 1/2 tsp fresh rosemary chopped
- 1/2 tsp fresh oregano chopped
- Pinch red pepper flakes
- Pinch cayenne pepper
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup chicken stock
- FOR THE MARINADE
- 2 lemons halved
- 2 tbsp quality olive oil
- 2 tbsp coarsely chopped garlic
- 1/2 tsp fresh rosemary chopped
- 1/2 tsp fresh oregano chopped
- 1/2 tsp fresh sage chopped
- Pinch of cayenne
- Kosher salt and freshly ground black pepper to taste
- Gorgonzola sauce
Directions
MARINATE THE CHICKEN
In a large bowl, mix the juice of two lemons, the squeezed lemon halves, the olive oil, garlic, rosemary, oregano, sage, and cayenne, salt, and pepper
Add the chicken wings to the marinade and turn them several times to coat them well.
Distribute the lemon halves around the chicken.
Cover the dish and refrigerate for 8 hours, or overnight.
Take the wings from the marinade and drain on paper towels. Pat with extra paper towels.
COOK THE CHICKEN
Preheat the oven to 425° F
Heat the oil in a large sturdy skillet over medium high heat until oil is almost smoking, about 3 to 4 minutes.
Using tongs, carefully place the wings into the hot oil
Cook the wings for 3 to 4 minutes on one side, flip, and cook for another 3 to 4 minutes. Should be crispy and golden. Don't flip the wings until the bottom side is crispy. This may need to be done in batches, as you should not overcrowd the pan.
Transfer to a shallow baking pan.
When all wings are finished frying...add into oven and bake for 10 minutes.
FINISHING THE DISH
Carefully discard the oil and wipe the pan with paper towel.
Return the pan to the stove and melt 1 tablespoon of butter of medium heat.
Add the garlic and cook for about 2 minutes, stirring until soft and slightly golden.
Remove the pan from the heat and whisk in the juice from 1 lemon and the hot sauce.
Add the sage, rosemary, oregano, red pepper flakes, and cayenne and season with S&P
Pour the stock into the pan, bring the sauce to a boil over medium-high heat, and cook for about 4 minutes until slightly thickened.
Add the remaining 3 tablespoons of butter and stir the sauce over low hear until all well incorporated.
Taste the sauce...add the remaining lemon juice, if desired.
Place the hot wings in the sauce and stir to coat. Adjust the seasonings, to taste.
Serve with the gorgonzola sauce
In a large bowl, mix the juice of two lemons, the squeezed lemon halves, the olive oil, garlic, rosemary, oregano, sage, and cayenne, salt, and pepper
Add the chicken wings to the marinade and turn them several times to coat them well.
Distribute the lemon halves around the chicken.
Cover the dish and refrigerate for 8 hours, or overnight.
Take the wings from the marinade and drain on paper towels. Pat with extra paper towels.
COOK THE CHICKEN
Preheat the oven to 425° F
Heat the oil in a large sturdy skillet over medium high heat until oil is almost smoking, about 3 to 4 minutes.
Using tongs, carefully place the wings into the hot oil
Cook the wings for 3 to 4 minutes on one side, flip, and cook for another 3 to 4 minutes. Should be crispy and golden. Don't flip the wings until the bottom side is crispy. This may need to be done in batches, as you should not overcrowd the pan.
Transfer to a shallow baking pan.
When all wings are finished frying...add into oven and bake for 10 minutes.
FINISHING THE DISH
Carefully discard the oil and wipe the pan with paper towel.
Return the pan to the stove and melt 1 tablespoon of butter of medium heat.
Add the garlic and cook for about 2 minutes, stirring until soft and slightly golden.
Remove the pan from the heat and whisk in the juice from 1 lemon and the hot sauce.
Add the sage, rosemary, oregano, red pepper flakes, and cayenne and season with S&P
Pour the stock into the pan, bring the sauce to a boil over medium-high heat, and cook for about 4 minutes until slightly thickened.
Add the remaining 3 tablespoons of butter and stir the sauce over low hear until all well incorporated.
Taste the sauce...add the remaining lemon juice, if desired.
Place the hot wings in the sauce and stir to coat. Adjust the seasonings, to taste.
Serve with the gorgonzola sauce
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