Zesty Italian Wings


This was dinner tonight, served alongside a Caprese salad. The idea for this dish came to me from Andrew Carmellini’s notes on cooking chicken from one of my favorite books, The Flavor Bible. Brining is key here – don’t skip that step. It produces really tender, fall-off-the-bone meat. I like to keep the wing tips on. My favorite parts are those crispy crunchy bits - brings out my inner cavewoman. But feel free to trim yours if you prefer. - mrslarkin

What you will need

3/4 cup olive oil

5 garlic cloves, smashed

1/2 cup chopped fresh herbs (I use a mix of oregano, rosemary, parsley)

1 tablespoon crushed red pepper

juice of half a lemon

1 teaspoon kosher salt, for the marinade

1/2 cup hot water

2 tablespoons honey

3 1/2 cups cold water

2 tablespoons kosher salt, for the brine

2 pounds chicken wings, cut in half at the joint

2 tablespoons unsalted butter, melted

a few dashes of your favorite hot sauce, or more to taste (we like Cholula)


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