Tuscan Fried Chicken Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard tips or save for stock. Place wings in a bowl.

Season the wings with kosher salt, black pepper, garlic powder, and smoked paprika. Toss to coat evenly.

Set up a dredging station: in one shallow bowl whisk the eggs with 1 tablespoon milk; in another bowl combine flour and cornstarch.

Working in batches, dip each wing first into the egg wash, letting excess drip off, then dredge in the flour-cornstarch mixture, pressing lightly so a thin coating adheres. Place coated wings on a wire rack while heating oil.

Pour vegetable oil into a deep skillet or Dutch oven to reach about 1 inch depth (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds.

Fry wings in batches without crowding for 6–8 minutes per batch, turning occasionally, until golden brown and internal temp reaches 165°F (74°C). Remove with a slotted spoon to a paper towel–lined tray or wire rack; keep warm in a low oven (200°F/95°C) if needed.

While wings fry (or right after frying), heat 3 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large skillet over medium heat until butter melts and foam subsides.

Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the chopped sun-dried tomatoes, chopped rosemary, thyme, and red pepper flakes. Stir and cook 1–2 minutes to bloom the herbs and soften tomatoes.

Deglaze the pan with 2 tablespoons white wine or chicken broth, scraping any brown bits, and simmer 1 minute to reduce slightly.

Stir in lemon zest, lemon juice, grated Parmesan, chopped parsley, salt, and black pepper. Cook another 30 seconds until sauce is cohesive. Taste and adjust seasoning.

Lower heat to very low and add the fried wings to the skillet (or pour the sauce over wings in a large bowl). Toss gently to coat every wing thoroughly in the Tuscan garlic-herb sauce.

Transfer sauced wings to a serving platter. Sprinkle additional grated Parmesan and chopped fresh parsley over the top.

Serve immediately with lemon wedges on the side for squeezing. Offer napkins and a small bowl for discarded bones if serving as happy hour finger food.