Chicken Scarpinello Wings
| Prep Time: 30 min | Cook Time: 20 min |
| Servings: 4 | Skill Level: medium |
The classic version is a New York Italian dish of braised chicken thighs with Italian sausage, and a rich buttery sauce of hot peppers and parsley but it makes for a killer wing sauce. Rather than white wine, used the brine from Specialties Pitted Medley olives. Marinated in a blend of herbs they end up saving you the hassle of having to add anything else to the sauce.
Recipe and image attributed by Chef Joe Sasto
Ingredients
Chicken Wings:
- 2 pounds (approx. 1 kg) chicken wings, separated into drumettes and flats
- 2 cups corn starch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Vegetable oil for frying
Scarpinello Sauce:
- 1/2 cup unsalted butter
- 1/4lbs pancetta, diced
- 6 cloves garlic, minced
- 1/4 cup long hot peppers, sliced (adjust for heat preference)
- 1/4 cup shallot, minced
- 1 jar Pearls Specialties Pitted Medley Olives + brine
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 3tb sugar (adjust for taste)
- Salt and black pepper to taste
Cooking Instructions
Marinate the Chicken Wings:
- Place the chicken wings in a large bowl and toss with seasonings over Ensure all wings are coated. Cover the bowl with plastic wrap and set aside while preparing the sauce.
Dredge and Fry the Chicken:
- Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 325°F
- Carefully place the coated chicken wings into the hot oil, working in batches to avoid overcrowding the pot.
- Fry the wings for about 5-6 minutes or until they are light brown and cooked through, Remove them using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
- Increase the oil temperature to 375F and fry a the wings a second time for 3-4 minutes until golden brown and crispy.
Make the Scarpinello Sauce:
- In a large skillet, heat a small amount of olive oil over medium heat and slowly cook the pancetta until crispy.
- Add the minced garlic, hot peppers, and sliced garlic. Sauté for about 2-3 minutes until fragrant and slightly softened.
- Deglaze with the brine from the olive jar.
- Add the chopped olives, and sugar to taste.
- Continue cooking the sauce down until glazed and thickened.
- Stir in the butter over medium heat, until emulsified.
- Season the sauce with salt, lemon juice, and black pepper to taste.
- Stir in the chopped fresh parsley, and remove the sauce from heat.
