Spicy Scarpariello Wings Recipe

Marinate wings

Pat wings dry with paper towels. In a large bowl, combine buttermilk, minced garlic, chopped rosemary, 2 tsp kosher salt, and 1 tsp freshly ground black pepper. Add wings, pressing them into the marinade so all pieces are coated. Cover and refrigerate for at least 2 hours, preferably 4–6 hours (up to overnight).

About 30 minutes before frying, set a wire rack over a sheet pan. In a large shallow bowl or rimmed baking sheet, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, 1 tsp fine salt, and 1/2 tsp black pepper. Remove wings from the refrigerator and let them come closer to room temperature for 15–20 minutes. Working in batches, shake excess buttermilk from each wing and dredge thoroughly in the seasoned flour mixture, pressing the flour to form an even coating. Place coated wings on the wire rack and allow them to rest 10–15 minutes to help the crust adhere.

Heat 2–3 inches of neutral oil in a large heavy pot or deep fryer to 325°F (160°C). If you don’t have a thermometer, test by dropping a small pinch of flour— it should sizzle but not brown instantly. Fry wings in batches (do not overcrowd) for 8–10 minutes until the skin is cooked and pale golden. Remove to the wire rack and drain for 5 minutes. Increase oil temperature to 375°F (190°C) and return wings in batches to fry an additional 2–3 minutes until deep golden brown and crispy. Drain on the wire rack and lightly season with coarse sea salt while hot.

While wings finish frying, prepare the sauce. In a large skillet over medium heat, add 1 tbsp olive oil and 2 tbsp butter. When butter foams, add the thinly sliced garlic and rosemary sprigs. Sauté gently 1–2 minutes until fragrant and garlic just begins to color (do not burn).

Add dried oregano and red pepper flakes; stir 30 seconds. Pour in 1/4 cup white wine (or chicken stock) to deglaze, scraping any browned bits from the pan. Let the liquid reduce by half, about 1–2 minutes.

Reduce heat to low and whisk in remaining 4 tbsp butter a tablespoon at a time to form a glossy sauce. Stir in lemon juice, lemon zest, and 1 tsp Worcestershire sauce. Taste and season with salt and pepper to taste. Remove and discard large rosemary sprigs (if you prefer small rosemary leaves, you may chop some and leave in). Stir in chopped parsley.

Place fried wings directly into the skillet (or a large bowl) with the warm sauce and toss gently to coat each wing evenly, making sure garlic pieces and herb flecks cling to the crust. Serve immediately so the crust stays crisp and the sauce is warm.

While wings marinate or fry, make the dipping sauce. In a medium bowl, combine crumbled Gorgonzola, softened cream cheese, sour cream, mayonnaise, lemon juice, garlic powder, and black pepper. Mash and whisk until mostly smooth; for a thinner consistency, add milk 1 tsp at a time (up to 2 tbsp) until desired texture is reached. Taste and adjust seasoning; garnish with chopped chives or parsley. Chill until ready to serve.

Arrange the sauced wings on a platter, sprinkle with a little extra chopped parsley and a pinch of coarse sea salt if desired. Serve immediately with lemon wedges and the creamy Gorgonzola dipping sauce on the side. Provide extra napkins—these are best hot and crispy.