This sophisticated twist on classic chicken wings involves the delicious pairing of brown butter and sage.
Plus: More Chicken Recipes
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.