Categories: Chicken

Ingredients

• For the Peppered Oil:
• 1 cup canola oil
• 2 tbsp. red pepper flakes
• 1 garlic clove
• Grated zest of 1 lemon
• For the Pesto:
• 1 cup fresh basil
• 3 tbsp. pine nuts
• 1/3 cup grated Parmesan, plus more for topping
• 2 garlic cloves
• Juice of 1/2 lemon
• 1/2 cup olive oil
• Kosher salt and pepper
• For the wings:
• 2 lbs. chicken wings, split at the joints, wing tips removed
• Kosher salt and black pepper

Directions

1. 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, 40-50 minutes. Remove from the heat and let cool 20-30 minutes, then strain the oil and set aside.

2. 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.

3. Make the wings: Preheat the oven to 350. 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. Cook until browned and crispy, about 45 minutes.

4. Transfer the wings to a platter, drizzle with the pesto and gently toss. Sprinkle with Parmesan and drizzle with more peppered oil.

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