Spicy Pesto Wings

Eddie Jackson

Photo by David M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Peppered Canola Oil:

  • 1

    cup canola oil

  • 5

    teaspoons red chile flakes

  • 1

    clove garlic

  • Zest of 1 lemon

  • Pesto:

  • 1

    cup fresh basil leaves

  • 1/3

    cup grated Parmesan Romano cheese blend

  • 3

    tablespoons pine nuts

  • 3

    cloves garlic

  • Juice of 1/2 lemon

  • Kosher salt and freshly ground black pepper

  • Wings:

  • 2

    tablespoons olive oil, plus more for greasing the baking sheet

  • 2

    pounds chicken wings

  • Kosher salt and freshly ground black pepper

  • Grated Parmesan, for sprinkling

Directions

For the peppered canola oil: Combine the canola oil, red chile flakes, garlic and lemon zest in a pot and cook over low heat for 40 to 50 minutes. Let cool completely, then strain. For the pesto: Combine the basil, cheese, pine nuts, garlic and lemon juice in a food processor and pulse until a paste is formed. While the machine is running, slowly drizzle in 1/3 to 1/2 cup of the peppered canola oil until the desired consistency is achieved. Season with salt and pepper. For the wings: Preheat the oven to 350 degrees F. Lightly grease a baking sheet with olive oil. Season the wings with salt and pepper, drizzle with the olive oil and mix to combine. Arrange the wings on the prepared baking sheet and roast until the skin is golden brown and the wings are cooked through, 18 to 25 minutes depending on size. Remove the wings from the oven, toss with the pesto sauce, put them back in the oven and cook until just warmed through. Sprinkle with grated Parmesan and serve immediately. Cook's Note: After drizzling the raw wings with olive oil and seasoning them with salt and pepper, they can marinate overnight in the refrigerator if desired before cooking.

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