Italian roasted chicken wings are a delightful twist on a classic favorite, featuring crispy, flavorful skin infused with aromatic herbs and spices. I serve them alongside a creamy yogurt dipping sauce that provides a refreshing contrast to the savory richness of the chicken. This combination makes for an irresistible appetizer or party snack that brings a taste of Italy to your table.

Italian Chicken Wings and Yogurt Dipping Sauce

Serves 6-8
Prep time: 10 minutes
Marinade time: 2-30 hours
Bake time: 25-35 minutes

Dry rub for wings

2 tablespoons (30ml) garlic salt
1 teaspoon (5 milliliters) each: dried thyme, rosemary, oregano, sharp (hot) paprika, ground pepper
1 teaspoon (5 milliliters) dried thyme
1 teaspoon (5 milliliters) rosemary
1 teaspoon (5 milliliters) oregano
1 teaspoon (5 milliliters) sharp (hot) paprika
1 teaspoon (5 milliliters) ground pepper
1/2 teaspoon (2.5 milliliters) chili powder
1/2 teaspoon (2.5 milliliters) sugar

3 chicken wings per person (2 kilos), tip ends removed and cut into drumettes and wingettes
3 tablespoons (45 milliliters) olive oil

Directions

1. Mix dry rub in a small bowl.

2. Prepare wings by removing the wing tip and cutting the remaining wing into 2 pieces. Place wings in a bowl, sprinkle with dry rub, and use your hands to rub evenly over the wings. Place in a Ziplock bag and refrigerate for 2 to 30 hours before baking.

3. While wings are marinating, mix up the dipping sauce

Yogurt Dipping Sauce

At least an hour and up to a day before serving, mix all ingredients in a serving bowl, taste for seasonings, cover, and refrigerate. This sauce should have a zing, but feel free to cut back on the chilis.

1 cup (225 grams) Greek-style yogurt
1 tablespoon (15 milliliters) mayonnaise
3 tablespoons (45 milliliters) olive oil
2 tablespoons (30 milliliters) Italian parsley, minced
1 teaspoon (5 ml) garlic salt
1/2 teaspoon (2.5 milliliters) red pepper flakes
1/2 teaspoon (2.5 milliliters) chili powder
1/2 teaspoon (2.5 milliliters) lemon juice

Roast the wings

1. After wings have been refrigerated for 2 to 30 hours with the dry rub, it is time to roast the wings.

2. Preheat oven to 400F (205° C). Set a cookie rack over a baking sheet lined with foil.

3. Pour olive oil into the bag and massage to coat the wings. Place wings on the rack, not crowding them, and bake for 25-35 minutes until crispy and browned.

4. Remove wings from oven, arrange on a platter, and serve with this sauce.

   Note: Be sure to have a discard bowl for bones.

About Molesini Wine Club

This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.