Scarpariello Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit at room temperature for 15 minutes while you preheat and prepare the sauce ingredients.

Roast or pan-sear wings

Option A (oven-roast): Preheat oven to 425°F (220°C). Toss wings with 1 Tbs olive oil. Arrange on a wire-rack set over a rimmed baking sheet in a single layer. Roast 35–40 minutes, flipping once halfway, until skin is crisp and internal temp is 165°F and juices run clear. Option B (pan-sear + finish): Heat a large ovenproof skillet over medium-high heat. Add 1 Tbs olive oil. Sear wings in batches skin-side down until deep golden, 4–5 minutes per side. Transfer skillet to a 400°F (200°C) oven for 12–15 minutes to finish cooking, or continue cooking in skillet covered until done. Remove wings to a plate and reserve pan drippings for sauce.

Melt butter and soften aromatics

In a large skillet (if you used the same pan, wipe out any burnt bits leaving fond), melt 4 Tbs unsalted butter with 1 Tbs extra-virgin olive oil over medium heat. Add the 6 thinly sliced garlic cloves and cook, stirring, until fragrant and just turning golden, about 1–1.5 minutes — do not burn the garlic.

Add herbs and tomatoes

Stir in 1 Tbs minced fresh rosemary and 1 tsp fresh thyme (if using). Add the 1 cup halved cherry tomatoes and cook 2–3 minutes until they begin to blister and release juices.

Deglaze with wine and reduce

Pour in 1/2 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Increase heat to medium-high and simmer until wine reduces by about half, roughly 3–4 minutes.

Finish sauce

Add 2 Tbs fresh lemon juice, 1 Tbs drained capers, 1/4 tsp red pepper flakes, and the 1 tsp lemon zest. Stir and simmer 1–2 minutes. Taste and season with salt (to taste) and freshly ground black pepper (to taste).

Combine wings and sauce

Return the cooked wings to the skillet, tossing to coat them thoroughly in the scarpariello sauce. Cook together 2–3 minutes so the wings soak up flavors and the sauce thickens slightly. If sauce becomes too thick, add 1–2 Tbs water or additional white wine.

Finish with herbs

Remove from heat and stir in 2 Tbs chopped fresh parsley. Taste and adjust acidity or salt if needed (add a squeeze more lemon if you want brighter citrus).

Transfer wings to a serving platter, spooning extra sauce, tomatoes, and capers over the top. Sprinkle with additional chopped parsley and cracked black pepper. Serve immediately with lemon wedges on the side for squeezing.

Leftovers: Cool to room temperature and store in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or wine to loosen sauce.