Scarpariello Chicken Wings
These scarpariello chicken wings are lightly fried then tossed with a sticky sweet cherry pepper, vinegar, and honey sauce for the ultimate sweet and sour chicken wings!
Servings: 24 wings
Ingredients
For the frying stage
- 2 1/2 pounds party wings about 24-28 wings
- 3 teaspoons Diamond Crystal Kosher salt divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- vegetable oil for frying
For the sauce
- 4 tablespoons (56g) unsalted butter
- 1 tablespoon olive oil
- 8 cloves garlic minced
- 1 tablespoon all-purpose flour
- 5 tablespoons minced cherry peppers stems and seeds removed
- 1/4 cup dry white wine
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 3/4 cup low-sodium chicken stock
- 2 tablespoons minced flat-leaf Italian parsley
- 2 tablespoons grated Pecorino Romano plus more for garnish
Instructions
Fry the wings
- Preheat the oven to 425f and set the rack to the middle level. Line a baking sheet with foil then place a wire rack on top of it. Pour vegetable oil a 1/4-inch high into a frying pan and heat to just smoking (about 360f).
- Dry the wings off very well with paper towels to remove excess moisture. Season the wings with 1 1/2 teaspoons of kosher salt, granulated garlic, and black pepper.
- Add the wings to the pan in one even layer, working in batches if needed, to not overcrowd the pan. Fry the wings for 3-4 minutes per side or until crisp on both sides.
- When the wings finish place them onto the wire rack and sprinkle with the remaining 1 1/2 teaspoons of kosher salt on both sides. Bake the wings in the oven for 20-30 minutes or until crisp, making sure to flip them at the halfway point to achieve even cooking.
Meanwhile, make the sauce
- Pour away the excess vegetable oil from the pan used to fry the wings and wipe it down with paper towels.
- Heat the pan to medium heat and add the butter and olive oil along with the garlic. Once the garlic turns lightly golden add the flour and cook for 1-2 minutes or until golden.
- Add the cherry peppers, vinegar, white wine, and honey, and turn the heat to high. Boil until reduced by half (about 2-3 minutes) while scraping the pan with a wooden spoon to dislodge the brown bits.
- Add the chicken stock and bring to a boil once more. Cook until the sauce is sticky and coats the back of a wooden spoon then turn the heat down to its lowest level. Taste test the sauce and if required, season with salt to taste.
- When the wings have finished cooking, add them to the sauce and mix well to coat. Sprinkle with parsley and the grated Romano cheese and serve immediately. Enjoy!
Notes
- Test the cherry peppers for spice level. Adjust to personal taste.
- Salting the wings before and after they come out of the partial frying process is important. Chicken needs plenty of salt!
- Leftovers can be refrigerated for up to 3 days and should be reheated in the oven.
Nutrition
Calories: 147kcal | Carbohydrates: 7.2g | Protein: 7.4g | Fat: 10.1g | Saturated Fat: 3.5g | Cholesterol: 49mg | Sodium: 201mg | Potassium: 7mg | Sugar: 6.9g | Calcium: 7mg
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