Scarpariello Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. Season evenly with kosher salt and freshly ground black pepper.

Dredge wings

Place the all-purpose flour in a shallow bowl. Lightly dredge each seasoned wing in flour, shaking off excess. Set wings on a rack or plate while you heat the pan.

Brown wings

Heat a large skillet over medium-high heat and add 3 tablespoons olive oil. When oil shimmers, add wings in a single layer (work in batches if necessary). Cook wings 3–4 minutes per side until golden-brown and crispy. Transfer browned wings to a plate and reserve fat in the pan. They do not need to be fully cooked through at this stage (internal temp ~150°F/65°C).

Sauté aromatics

Reduce heat to medium. Add 1 tablespoon extra-virgin olive oil and 3 tablespoons unsalted butter to the same skillet. When butter melts and begins to foam, add the thinly sliced garlic and chopped rosemary. Sauté 45–60 seconds, stirring constantly, until garlic is fragrant and just beginning to color (avoid burning).

Deglaze

Carefully pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer vigorously for 2–3 minutes to reduce slightly and mellow the alcohol.

Build sauce

Add 1/4 cup low-sodium chicken stock, the juice and zest of 1 lemon, and 1/4 teaspoon red pepper flakes. Stir and bring to a gentle simmer for 2 minutes. Taste and adjust seasoning (add a pinch more salt or pepper if needed).

Finish sauce with butter

Lower heat to medium-low and whisk in the remaining 2 tablespoons of butter a piece at a time until the sauce is glossy and slightly thickened. Stir in 2 tablespoons chopped parsley.

Return wings to pan

Nestle the browned wings back into the scarpariello sauce, turning to coat. Cover the skillet and simmer gently for 6–8 minutes, turning halfway, until wings reach an internal temperature of 175°F (79°C) and the sauce has reduced to a clingy glaze. If necessary, uncover and simmer 1–2 additional minutes to thicken.

Transfer wings to a serving platter and spoon extra sauce over them. Garnish with lemon wedges, additional chopped parsley, and rosemary sprigs if using. Serve hot, with extra lemon on the side for squeezing.