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Italian-Style Chicken Wings with Gorgonzola Sauce

Tangy lemon-marinated chicken wings tossed in a spicy herb butter sauce and served with a creamy Gorgonzola dipping sauce.
Prep Time30 minutes
Cook Time30 minutes
Total Time5 hours
Servings: 6 servings

Ingredients

  • Gorgonzola sauce see note or prepare separately
  • 2 lemons lemons juice and roughly chopped squeezed lemons 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 (for marinade)
  • 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 total; 1 tbsp used initially, remaining added to sauce
  • 6 cloves garlic minced (for sauce)
  • 1 lemon lemon juice 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 (for sauce)
  • 1/2 teaspoon black pepper to taste (for sauce)
  • 1/2 cup chicken stock

Instructions

  • In a large bowl, squeeze the juice from 2 lemons, then roughly chop the squeezed lemons and add them to the bowl.
  • Whisk in 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 to make the marinade.
  • Add 2 lbs chicken wings to the marinade and turn to coat; transfer to a 9x13-inch dish, distribute the lemon pieces, cover, and refrigerate 1 to 4 hours or overnight.
  • Remove wings from the marinade and drain briefly on paper towels.
  • Preheat the oven to 425°F (220°C) and place a baking sheet nearby for the fried wings.
  • Heat vegetable oil in a large sturdy skillet until it reaches about 350°F (use an instant‑read thermometer); the oil should be hot but not smoking.
  • Fry the wings in batches without overcrowding: cook 3–4 minutes per side until golden and crispy, maintaining oil temperature around 350°F between batches.
  • Transfer fried wings to the baking sheet and bake in the preheated oven 12–15 minutes until cooked through.
  • While wings bake, melt 1 tablespoon butter in an additional skillet over medium heat, add 6 minced garlic cloves, and sauté about 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, 1 tsp Kosher salt, and 1/2 tsp black pepper; cook 1 minute to combine.
  • Add 1/2 cup chicken stock, bring the sauce to a boil over medium‑high heat, and cook 3–4 minutes until slightly thickened.
  • Remove from heat and stir in the remaining 3 tablespoons butter until smooth and combined.
  • Place the hot baked wings in a heatproof bowl, pour the sauce over them, and toss to coat; serve immediately with the prepared Gorgonzola dipping sauce.

Equipment

  • Large Bowl
  • 9x13 inch Baking Dish
  • Paper Towels
  • large sturdy skillet (for frying)
  • oven-safe baking sheet
  • additional skillet (for sauce)
  • Tongs

Notes

  • Marinate the wings 1–4 hours or overnight for more flavor.
  • Do not overcrowd the skillet when frying to keep oil temperature steady.
  • Use an instant‑read thermometer to keep oil at about 350°F for frying.
  • Adjust hot sauce and red pepper flakes to control spice level.
  • Prepare Gorgonzola sauce separately to serve as a dip.