| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup canola oil
- 2 tablespoons red pepper flakes
- 1 clove garlic
- Grated zest of 1 lemon
- 1 cup fresh basil
- 3 tablespoons pine nuts
- 1/3 cup grated parmesan cheese, plus more for topping
- 2 cloves garlic
- Juice of 1/2 lemon
- 1/3 to 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 pounds chicken wings, split at the joints, wing tips removed
- Kosher salt and freshly ground pepper
Instructions
- Make the peppered oil: Combine the canola oil, red pepper flakes, garlic and lemon zest in a small saucepan. Cook over low heat to infuse the oil, 40 to 50 minutes. Remove from the heat and let cool 20 to 30 minutes, then strain the oil and set aside.
- Make the pesto: Combine the basil, pine nuts, parmesan, garlic and lemon juice in a food processor and pulse to make a paste. Slowly drizzle in the olive oil until the desired consistency is achieved. Season with salt and pepper.
- Make the wings: Preheat the oven to 350 degrees F. Spread the wings on a rimmed baking sheet. Season with salt and pepper and drizzle with about 1/4 cup of the peppered oil; toss. (You can cook them immediately or let them marinate in the refrigerator overnight.) Cook until browned and crispy, about 45 minutes.
- Transfer the wings to a platter, drizzle with the pesto and gently toss. Sprinkle with parmesan and drizzle with more peppered oil.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 613 |
| Total Fat | 57 g |
| Saturated Fat | 9 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 23 g |
| Cholesterol | 130 mg |
| Sodium | 414 mg |
| Serving Size | 1 of 8 servings |
| Calories | 613 |
| Total Fat | 57 g |
| Saturated Fat | 9 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 23 g |
| Cholesterol | 130 mg |
| Sodium | 414 mg |
Reviews
Delicious. I followed recipes exact other than I already had my own homemade pesto. The pesto did slide off the chicken, so I rubbed the wings in the pesto, and that solved that problem. I highly recommend marinating over night. The wings were quite tender thanks to that.
I wanna like these but they’re lacking a build of flavor, and the pesto does not stick well to Chicken it does slide off leaving only a light flavor.
Was really disappointed as everyone said they were so great..I do love pesto and made it fresh for this recipe but for some reason it just didn’t work for me..I did 1/2 batch of these and 1/2 Epi 3 ingredient chicken wings with garlic and herbs and thought they were much better..would not recommend these.
We love these pesto chicken wings. They’re delicious.
use this one all the time
Great recipe!!
Let’s just put it like this…the other wings weren’t really touched during the Big Game. These were Bomb-a-licious!