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1
Rinse the chicken under cold water.
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2
In a medium bowl, mix together all of the marinade ingredients except for the chicken and frying oil.
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3
Add the chicken to the marinade and toss to coat.
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4
Cover and refrigerate for at least 48 hours, turning the chicken wings every few hours.
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5
In a 3-quart or larger pot, heat the canola oil to 350F over medium-high heat.
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6
Line a plate with paper towels.
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7
Remove the wings from the marinade and clean off any herbs and garlic.
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8
Pat them dry with paper towels.
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9
Working in batches to avoid overcrowding, pan-fry the wings until they begin to brown on the undersides, then turn them.
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10
When browned all over and thoroughly cooked through (4 to 5 minutes per side), transfer the wings to the paper-towel-lined plate.
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11
For the sauce: In a large saute pan over medium-high heat, melt 1 tablespoon of butter.
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12
Add the shallots and saute until translucent.
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13
Add the rosemary and oregano and saute for 20 seconds more.
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14
Add the white wine and cook until the liquid has reduced by half.
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15
Add the chicken stock, Tabasco, salt, red-pepper flakes and roasted garlic.
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16
Cook until the liquid has again reduced by half.
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17
Finish by adding a few tablespoons of butter.
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18
Bring to a boil and season with salt and pepper to taste.
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19
Allow the sauce to cool, then refrigerate at least overnight.
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20
Reduce to a simmer and whisk in the remaining butter.
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21
Add the lemon juice.
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22
Toss the wings in the sauce for 5 seconds.
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23
Spread the wings on a serving platter and cover with the sauce.
