Rinse chicken wings under cold water.

Prepare marinade: Combine lemon halves, sliced garlic, chopped rosemary, chopped sage, chopped oregano, kosher salt, and cracked black pepper in a medium bowl.

Add olive oil blend to the marinade and mix well.

Place the chicken wings into the marinade and toss to ensure they are fully coated.

Cover the bowl and refrigerate for at least 48 hours, turning the chicken wings every few hours to evenly distribute the marinade.

Heat canola oil in a 3-quart or larger pot to 350°F (175°C) over medium-high heat.

Line a plate with paper towels to absorb excess oil after frying.

Remove the marinated wings, scrape any herbs or garlic clinging to them.

Pat the chicken wings dry with paper towels.

In batches, fry the wings in the hot oil until they are golden brown and cooked through, approximately 4-5 minutes per side.

Transfer the fried chicken wings to the prepared plate lined with paper towels to drain.

To prepare the sauce: Melt one tablespoon of unsalted butter in a large sauté pan over medium-high heat.

Add chopped shallots and sauté until translucent.

Incorporate fresh rosemary and chopped oregano, sautéing for an additional 20 seconds to release their aroma.

Deglaze the pan with white wine and allow the liquid to reduce by half.

Pour in the chicken stock, Tabasco sauce, kosher salt, red-pepper flakes (if using), and mashed roasted garlic paste.

Continue to cook until the sauce has reduced by half, intensifying the flavors.

Finish the sauce by stirring in a few tablespoons of unsalted butter to enrich it.

Bring the sauce to a boil, then season with salt and pepper to taste.

Allow the sauce to cool slightly before refrigerating overnight to allow the flavors to meld.

Before serving, reduce the refrigerated sauce to a simmer and whisk in the remaining unsalted butter.

Add the juice of one lemon to brighten the sauce.

Toss the fried chicken wings in the warmed Scarpariello sauce for 5 seconds to coat them evenly.

Arrange the chicken wings on a serving platter and spoon the remaining sauce over them.