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CHICKEN: Spicy Pesto Wings

Main Courses


  • For the Peppered Oil:
  • 1 cup Chipotle Olive Oil
  • 1 teaspoon red pepper flakes
  • 1 clove garlic
  • grated zest of 1 lemon
  • For the Pesto:
  • 1 cup fresh basil
  • 3 tablespoons pine nuts
  • 1/2 cup grated parmesan cheese, plus more for topping
  • 2 cloves garlic
  • juice of 1/2 lemon
  • 1/2 cup Picual [May.2023] (Australia)
  • kosher salt
  • For the Wings:
  • 2 pounds chicken wings
  • kosher salt
  • freshly ground pepper


  1. MAKE THE PEPPERED OIL:  In a small saucepan, combine the Chipotle Olive Oil, red pepper flakes, garlic, and lemon zest. Cook over low heat to infuse the oil, 5-8 minutes. Remove from the heat and let cool 20 minutes, then strain the oil and set aside.
  2. MAKE THE PESTO:  In a food processor, combine the basil, pine nuts, parmesan, garlic, and lemon juice; pulse to make a paste. Slowly drizzle in the Biancolilla Olive Oil until desired consistency is achieved. Season with salt and pepper.
  3. MAKE THE WINGS:  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. Refrigerate and marinate for 2 hours. Preheat oven to 350oF. Cook until browned and crispy, about 45 minutes. Transfer the wings to a platter, drizzle with pesto and gently toss. Sprinkle the parmesan and drizzle more peppered oil.