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Lemon Garlic Chicken Wings » Simple and Healthy Recipe! ✅

Lemon Garlic Chicken Wings – Carmine Chicken Scarpariello Wings – Our all-time favorite chicken wing recipe. Chicken wings marinated in lemon juice, olive oil, garlic, rosemary, oregano, sage, cayenne pepper, salt and pepper. Fry the wings in a pan and finish in the oven. Season cooked wings in a tangy lemon butter sauce. These are delicious to die for!!

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Scarpariello Chicken Wings from Carmine

Carmine’s Scarpariello Chicken Wings are our favorite wings! We eat them every time we are in Vegas. Since we can’t go to Vegas every time we want wings, we had a great game at home. OM-YUM! These Lemon Garlic Chicken Wings are AMAZING! PLUS they are super easy to make. Marinate the chicken wings, fry them and finish in the oven. Make a salad and some garlic bread and prepare to be amazed!

How to Make Lemon Garlic Chicken Wings

These wings are so easy to make with just a few simple ingredients. Place chicken wings in a large ziplock bag. In a small bowl, whisk together fresh lemon juice, olive oil, minced garlic cloves, fresh rosemary, fresh oregano, fresh sage, cayenne pepper, salt, and black pepper. Pour marinade over wings. Add the lemon halves. Seal bag and refrigerate 8 hours or overnight.

Remove the chicken from the marinade and drain on absorbent paper. Dry them with another absorbent paper to remove excess marinade.

Heat vegetable oil in a large skillet over medium-high heat. Add the chicken wings and cook for 3-4 minutes per side. Arrange wings on a wire rack lined baking sheet. Bake the wings in a preheated oven for 10 minutes or until they reach a core temperature of 165ºF.

While the wings are cooking, melt the butter in a large skillet. Add the garlic and cook until fragrant. Add lemon juice, hot sauce, sage, rosemary, oregano, chili flakes, cayenne pepper, sea salt, and pepper. Add the chicken broth. Bring sauce to a boil and cook until slightly thickened. Quickly beat in more butter.

Place cooked wings in a large bowl. Drizzle with the butter sauce and serve with ranch sauce or blue cheese sauce.

Helpful tips and frequently asked questions

  • I cut 8 whole wings drumette and flats. You can use whole wings if you prefer.
  • For extra crispy wingsput them under the broiler for a minute or two before removing them from the oven.
  • I usually tabasco hot sauce. Frank’s Hot Sauce or Crystal Hot Sauce also work great.
  • can replace dried herbs for fresh herbs.
    • Dried herbs are more potent than fresh herbs, so you need fewer dried herbs.
    • A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
      • There are 3 teaspoons in 1 tablespoon.
  • For spicier wingsadd more hot sauce to butter sauce.
  • Feel free to sprinkle a bit Grated Parmesan cheese on the wings to give it more flavor.
  • me Garrison wings with dried parsley to give it a touch of color.
  • Here is our recipe for Homemade Ranch Dressing: https://www.plainchicken.com/copycat-outback-ranch-dressing/
  • Trade leftovers in an airtight container in the refrigerator.
    • Heat wings in oven or air fryer.

What to serve with chicken wings

These are without a doubt our favorite wings. They taste AMAZING! You can serve these wings as an appetizer with our Penne alla Vodka di Carmine or as a main course with fries or salad and garlic bread. Regardless of how you serve them, you MUST try this recipe ASAP! They will definitely become favorites!

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Lemon Garlic Chicken Wings

Yield: 2 people

Preparation time 10 min

Cooking time 25 min

Marinating time 8 hours

Total time 8 hours 30 min

Lemon Garlic Chicken Wings – Carmine Chicken Scarpariello Wings – Our all-time favorite chicken wing recipe. Chicken wings marinated in lemon juice, olive oil, garlic, rosemary, oregano, sage, cayenne pepper, salt and pepper. Fry the wings in a pan and finish in the oven. Season cooked wings in a quick lemon butter sauce made with butter, garlic, lemon juice, hot sauce, sage, rosemary, oregano, chili flakes, cayenne pepper, salt and pepper. These are delicious to die for!!

Ali

  • 16 pieces of drumette or flats with chicken wings
  • 2 lemons, cut in half
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • ½ teaspoon chopped fresh rosemary
  • ½ teaspoon chopped fresh sage leaves
  • ½ teaspoon minced fresh oregano
  • ⅙ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 cup vegetable oil

butter sauce

  • 4 tablespoons of unsalted butter
  • 6 garlic cloves, minced
  • ¼ cup lemon juice
  • ½ teaspoon hot sauce
  • ½ teaspoon chopped fresh sage leaves
  • ½ teaspoon chopped fresh rosemary
  • ½ teaspoon minced fresh oregano
  • ¼ teaspoon minced red bell pepper
  • ⅛ teaspoon cayenne pepper
  • Salt and pepper to taste
  • ½ cup chicken broth
  • Place chicken wings in a large ziplock bag.

  • In a small bowl, whisk together the olive oil, minced garlic cloves, fresh rosemary, fresh oregano, fresh sage, cayenne pepper, salt, and black pepper. Squeeze half of the lemon and add the juice and half of the lemon to the marinade.

  • Pour marinade over wings. Seal bag and refrigerate 8 hours or overnight.

  • Remove the chicken from the marinade and drain on absorbent paper. Dry them with another absorbent paper to remove excess marinade.

  • Preheat oven to 425ºF.

  • Heat vegetable oil in a large skillet over medium-high heat for 3-5 minutes. Add as many chicken wings to the pan as possible without overcrowding the pan. Cook 3 to 4 minutes per side. Arrange wings on a wire rack lined baking sheet. Repeat with the remaining wings.

  • Bake the wings in a preheated oven for 10 minutes or until they reach a core temperature of 165ºF.

  • While the wings are cooking, melt 1 tablespoon of butter in a large skillet. Add the garlic and cook until fragrant. Add lemon juice, hot sauce, sage, rosemary, oregano, chili flakes, cayenne pepper, sea salt, and pepper.

  • Add the chicken broth. Bring sauce to a boil and cook until slightly thickened. Quickly beat in the remaining butter. Blend until completely incorporated.

  • Place cooked wings in a large bowl. Drizzle with the butter sauce and serve with ranch sauce or blue cheese sauce.

  • I cut 8 whole wings into drumettes and flats. You can use whole wings if you prefer.
  • For crispier wings, place them under the broiler for a minute or two before removing from the oven.
  • I use Tabasco hot sauce. Frank’s Hot Sauce or Crystal Hot Sauce also work great.
  • You can replace dried herbs with fresh herbs.
    • Dried herbs are more potent than fresh herbs, so you need fewer dried herbs.
    • A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
      • There are 3 teaspoons in 1 tablespoon.
  • For spicier wings, add more hot sauce to the butter sauce.
  • Feel free to sprinkle grated Parmesan cheese on the wings for flavor.
  • Garnish the wings with dried parsley for a pop of color.
  • Here is our homemade ranch dressing recipe: https://www.plainchicken.com/copycat-outback-ranch-dressing/
  • Store leftovers in an airtight container in the refrigerator.
    • Heat wings in oven or air fryer.

Stephen

Remember this recipe.

Pin this recipe to your favorite bulletin board now to remember it later!

write down this recipe

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