Spicy Pesto Wings
with Chipotle & Extra Virgin Olive Oils
Ingredients:
For peppered oil:
- 1 cup Chipotle Olive Oil
- 1 tsp red pepper flakes
- 1 clove garlic
- Grated zest 1 lemon
For Pesto:
- 1 cup fresh basil
- 3 Tbsp pine nuts
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 2 cloves garlic
- Juice 1/2 lemon
- 1/3 - 1/2 cup Extra Virgin Olive Oil
- Kosher Salt
For Wings:
- 2 lbs chicken wings
- Kosher Salt and freshly ground pepper
Directions:
Make peppered oil:
Combine Chipotle Olive Oil, red pepper flakes, garlic and lemon zest in small saucepan. Cook over low heat to infuse oil - 5-8 minutes. Remove from heat and let cool 20 minutes. Strain oil and set aside.
Make pesto:
Combine basil, pine nuts, Parmesan, garlic and lemon juice in food processor and pulse to make a paste. Slowly drizzle in olive oil until desired consistency is achieved. Season with salt and pepper.
Make Wings:
Spread wings on rimmed baking sheet. Season with salt and pepper and drizzle with 1/4 cup peppered oil. Toss. Refrigerate to marinate, 2 hours. Preheat oven to 350°F. Cook until browned and crispy, about 45 min.
Transfer wings to platter, drizzle with pesto and gently toss. Sprinkle with extra Parmesan and drizzle with peppered oil.
