Upon searching some more, I found this recipe and thought I would share it with you. Most of it sounds right, except for the ending part (the tabasco sauce, cayenne pepper and the other finishing touches mentioned). I hope you will find this helpful!

From Ralph Scamardella, executive chef at Carmine's. If you like, you can order these from Carmine's instead of making them yourself!

SPICY SCARPARIELLO WINGS
Serves 6-8 as an appetizer

24 medium size chicken wings, cut into two
1/4 cup chopped garlic
1/2 bunch fresh chopped rosemary
1/2 bunch chopped fresh oregano
Salt and pepper
For sauce:
1 large shallot, chopped
1 tablespoon unsalted butter
3 tablespoons white wine
1 cup chicken stock
Juice of 1/2 lemon
1 teaspoon Tabasco sauce
1 teaspoon crushed red pepper
1/2 teaspoon cayenne pepper
Blue cheese dressing
Celery sticks

Marinate wings in garlic, rosemary, oregano and salt and pepper for 2-4 hours.

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. Add Tabasco sauce, crushed red pepper and cayenne pepper.

Deep-fry wings for 10 to 15 minutes, or bake in preheated 350-degree oven for 25 to 30 minutes. Drain on paper towels. Mix wings with sauce , and toss to coat. Serve with celery sticks and blue cheese dressing.