- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 6 to 8 small sage leaves
- 1 tablespoon ground sage
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon brown sugar
- 2 pounds chicken wings, split
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- 1 cup all-purpose flour, for dredging
- Vegetable oil (or other high flashpoint oil), for frying
How to make this recipe
Heat a saucepan over medium heat. Melt the butter and stir in the garlic. Continue cooking the butter until it is light brown and develops a nutty aroma.
Remove the butter from the heat and stir in the sage leaves, ground sage, Worcestershire sauce and brown sugar. Set aside.
Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
Toss the wings in the brown butter sauce and serve warm.