Rocco Gizzo
Chicken Scarpariello Wings gets straight to the point: crispy wings with the bold, tangy personality of chicken scarpariello. Put it out when people are coming over and let the table do the rest. It is exactly the kind of thing I want on a game-day spread. Around here, the food matters, but so does what happens once it gets to the table. I want recipes that give people a reason to sit down, hang out, laugh a little louder and stay longer than they planned. If everybody is reaching back into the plate before dinner is technically over, you did it right. If you need a chicken recipe with more personality than the usual weeknight fallback, Chicken Scarpariello Wings belongs in the rotation. That Italian-American spirit is a big part of why I keep coming back to dishes like this. It is familiar without being boring, generous without being fussy, and it feels right at home next to a loaf of bread, a bottle of wine and a table that is probably a little too crowded.
Chicken Scarpariello Wings
Ingredients
- 2 lbs Chicken Wings
- 2 tsp salt
- 1.5 tbsp baking powder
- 1/2 tbsp corn starch
- Drizzle olive oil
- 1/2 small onion diced
- 1/2 cup chopped vinegar peppers
- 2 large garlic cloves grated
- 2 tbsp mixture of rosemary and sage I did 1 tbsp of each
- Salt as needed
- White wine vin
- Cherry Pepper brine
- White wine optional
- 1 cup chicken stock
- COLD Butter as needed
- Chopped parsley
Instructions
- Pat the chicken completely dry. Then drizzle with olive oil, season with salt, and half the baking powder/corn starch mixture.
- Mix until coated, then season with the remaining BP/CS mixture
- Bake on a wire wrack at 450 (on convection if you have) for 30 minutes. Flip, and continue to cook for another 25-30 minutes.
- While the chicken cooks, heat a skillet over medium heat. Once hot drizzle with olive oil and add the onion. Cook until soften.
- Then add the chopped peppers and grated garlic. Cook until fragrant and deglaze the pan with white wine if using.
- Reduce the wine by half, then add the chopped herbs, cherry pepper brine, and chicken stock. Bring to a simmer, and reduce the sauce until it thickens.
- Taste, adjust salt and acid as needed. If it needs more acid use the white wine vinegar
- Once reduce, remove from the heat and stir in the cold butter until emulsified.
- Add the wings to a large bowl, and pour over the scarp sauce. Toss until the chicken is fully coated, then plate, and top with chopped parsley.
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