Spicy Pesto Wings

Total Time:
1 hr 45 min
20 min
1 hr 25 min

6 to 8

  • For the peppered oil:
  • 1 cup canola oil
  • 2 tablespoons red pepper flakes
  • 1 clove garlic
  • Grated zest of 1 lemon
  • For the pesto:
  • 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
  • For the wings:
  • 2 pounds chicken wings, split at the joints, wing tips removed
  • Kosher salt and freshly ground pepper
  • 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.

  • Photograph by Charles Masters

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