Itialian Style Wings

These wings are sooo amazing!! They are not your normal wing.....they are better!! They take a little bit of time, but it is well worth it, trust me! I have also made them with chicken tenders, which takes less time, and equally delicious....mmmm..... We ate some amazing wings at Carmines in New York City, and this is our version of them.

24 medium size chicken wings, cut in two
1/4 cup chopped garlic - (I usually use less)
1/2 bunch fresh chopped rosemary -(I always use fresh)
1/2 bunch chopped fresh oregano - (You can use dried as well, just don't use as much)
Salt & Pepper to taste

For Sauce:
1 large shallot, chopped
1 Tbs. unsalted butter
3 tablespoons white wine - (I use the the cooking wine usually next to the vinegars)
1 cup chicken stock
Juice of 1/2 lemon

Marinate the wings in garlic, rosemary, oregano, salt and pepper for 2-4 hours. I typically do it the night before so it ends up being 24 hours, which still turns out better if you ask me.

To make sauce: saute shallot in butter until lightly brown and limp.
Add white wine, stock, and lemon juice. Boil, stirring, until thickened and reduced. It will reduce quite a bit. But don't let it reduce too much because you still want to have enough sauce.

Deep-fry wings for 10-15 minutes, or bake at 350-degrees for 25-30 minutes. I prefer to bake, it is a lot less messy, and healthier. And if you use tenders instead of wings, they cook a lot faster than the wings, which makes a pretty quick meal, if you marinate the night before.
Drain on paper towels if deep-frying. Mix wings with sauce, and toss to coat. Serve with celery and blue cheese dressing. Delicious!!