Try this Chicken Wings alla Diavola recipe, or contribute your own.
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 4 1/2 pounds medium chicken wings
- 1 lemon (halved)
- 2 tablespoons fresh garlic (sliced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh sage (chopped)
- 1 tablespoon fresh oregano (chopped)
- 1 whole dry chili (halved or 1/2 teaspoon of crushed red pepper flakes)
- 1/4 pound plus one tablespoon (unsalted butter)
- 1 tablespoon shallots (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon chopped fresh oregano (chopped)
- 1/4 cup dry white wine (pino grio or chardonnay)
- 2 teaspoon red hot sauce (or tabasco)
- teaspoon kosher salt
- Carbohydrate 0.0576088887720096 g
- Cholesterol 0 mg
- Fat 0.00289777777189865 g
- Fiber 0.0235555555077651 g
- Protein 0.00973333331358594 g
- Saturated Fat 0.000871111109343765 g
- Serving Size 1 1 -8 people (360g)
- Sodium 496.141511111032 mg
- Sugar 0.0340533332642445 g
- Trans Fat 0.000124444444191966 g
- Calories 0 calories
Step-by-step
- Put all of the ingredients for the marinade in a large zip-lock bag. Clip, or cut the little end part from each wing. Place the trimmed wings in the plastic bag with the marinade. Place the bag in a bowl to guard against leaks, and refrigerate overnight, or up to 48 hours, turning every 8 hours or so.
- Remove the wings from the marinade and pat with paper towels to dry. Place them in the container and pour the 2 tablespoons of oil over them tossing them with your hands to distribute the oil. Let sit out on the counter for at least 30 minutes to 1 hour for the wings to come to room temperature. Season the chicken wings well with salt and pepper.
- Preheat the grill. Oil the grate. Place the wings up-side-down on the grill and cook over medium heat for about 8 minutes. Flip, and cook for about 8 minutes more. The wings are done when the juices run clear after being pierced with a sharp knife or the internal temperature reads 165 degrees F.
- Line a baking sheet with foil (or don't) and spray with baking spray. Place the wings upside-down on the sheet pan, spacing evenly and bake for 10 minutes, then flip and bake for another 10 minutes. Turn the broiler on and brown the wings to your liking. The wings are done when the juices run clear after being pierced with a sharp knife or the internal temperature reads 165 degrees F.
- In a large sauté pan over medium-high heat, melt 1 tablespoon of butter. Add the shallots and sauté until translucent. Add the rosemary and oregano and sauté for 20 seconds more. Add the white wine and cook until the liquid has reduced by half. Add the chicken stock, Tabasco, salt, red-pepper flakes and garlic. Cook until the liquid has again reduced by half. Finish by adding a few tablespoons of butter. Bring to a boil and season with salt and pepper to taste.
- Allow the sauce to cool, then refrigerate at least overnight.
- Reheat the sauce and reduce to a simmer and whisk in the remaining butter. Add the lemon juice. Toss the wings in the sauce for 5 seconds. Spread the wings on a serving platter and cover with the sauce.
Limited counter space requires efficient prep, meaning poultry must go straight from the refrigerator bags onto drying towels without cluttering small basins. Patting skin completely dry removes surface moisture before cooking, which allows radiant heat to render fat efficiently instead of steaming the meat. Marinades containing acid like lemon juice break down outer proteins during extended chilling, so ensure total submersion by weighting bags inside deeper bowls.
The Chemistry of the Marinade and Sauce
Extended refrigeration allows garlic, rosemary, sage, and whole dry chilis to infuse lipids within the poultry skin. Alcohol from the dry white wine acts as a flavor molecule carrier, dissolving compounds that water alone cannot reach. Reducing this wine by half concentrates those volatile compounds before cold butter is whisked in at the end to create a stable emulsion that clings to the surface without breaking.
Batch Cooking and Scaling Adjustments
Scaling these portions up for larger groups requires managing pan crowding to prevent uneven temperature drops on the grill grates or baking sheets. Overloading surfaces traps steam and ruins crispness, so cook in distinct batches if your cooking vessel measures under twelve inches across. Whisking remaining butter into the simmering reduction just before tossing ensures proper glossiness and prevents oil separation during service.
