CHICKEN: Spicy Pesto Wings
Main Courses
Ingredients
- 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.2024] (Australia)
- kosher salt
- For the Wings:
- 2 pounds chicken wings
- kosher salt
- freshly ground pepper
Directions
- 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.
- 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.
- 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.