Jeff loves basil and I have a bunch of it on hand, as it
grows like a weed. So I decided to make
some pesto and give my love (Jeff) two of his (wings and basil.) When I first made them, I did not toss them
in any sauce. Jeff said they were a tad dry, so I tweaked the recipe a little.
Success.
Servings: Dozen
wings
Hardware: Kitchen
scissors, measuring spoons and cups, a large plastic container with a lid, tongs,
a baking sheet, a cooling rack (or foil), a sauce pot, a garlic press, wooden
spoonTime: Prep-10 minutes, Marinate-4-6 hours, Cook-50 minutes
Ingredients:
-
1 dozen wings
- ¼ cup basil pesto
- 2 tablespoons Italian seasoning
- 3 cloves garlic
- 2 tablespoons butter
- 2 tablespoons light olive oil
- 2 tablespoons grated parmesan
- Cooking spray
 |
| Basil Pesto Wings |
- Use the kitchen scissors to separate the flaps from the drummettes. Also snip the points from the flaps.
- Place the chicken in the plastic container. Add the basil pesto and Italian seasoning. Shake like crazy to coat the wings.
- Preheat the oven to 400°
- Place the cooling rack over the baking sheet. If you don’t have a cooling rack, just line the baking dish with foil. Spray liberally with cooking spray.
- Lay the wings in a single layer on the cooling rack place in the oven. Cook for 20 minutes. Flip and roast for 20 more. If you prefer crispier wings turn the broiler on for 5 minutes or so. Make sure to monitor them so they don't burn. Turn the oven off and leave in the warm oven for 10 minutes.
- Discard the pesto.
- While the chicken is cooking, place the butter, olive oil, and pressed garlic in the sauce pot. Heat on medium, stirring until the butter is completely melted.
- Remove the wings from the oven and drizzle with the garlic mixture. Sprinkle with grated parmesan. Serve warm.
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