Ingredients
Peppered oil
1 cup of Buona Cucina Chipotle infused Olive Oil
1 teaspoon of red pepper flakes
1 clove of garlic
Grated zest of 1 lemon
Pesto
1 cup of fresh basil
3 tablespoons of pine nuts
1/2 cup grated parmesan cheese, plus more for the topping
2 cloves of garlic
Juice of 1/2 lemon
1/3 – 1/2 cup Buona Cucina Biancolilla, Medium EVOO
Kosher Salt
Wings
2 lbs. of chicken wings
Kosher Salt and freshly ground pepper
Directions
Make peppered oil; combine the Chipotle Olive Oil, red pepper flakes, garlic, and lemon zest in a small saucepan. 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.
To 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 desired consistency is achieved. Season with salt and pepper.
How to make the wings;
Preheat 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.
Refrigerate and marinate for 2hrs.
Cook until browned and crispy, about 45 min.
Transfer the wings to a platter, drizzle with pesto and gently toss.
Sprinkle the parmesan and drizzle more peppered oil.