Try something new with your wings with this easy pesto chicken wing recipe.
Pesto Chicken Wings
TIPS & THINGS TO NOTE:
Types of nuts you can use for the pesto and substitutes:
I am using walnuts in my recipe but you can also use pine nuts (which is the more tradition nut for pesto) or cashews. You can also leave the nuts out completely if you have a nut allergy.
Amount of olive oil to use in pesto:
I have suggested using 2 tbsp of olive oil in this recipe. You can add just enough to be able to blend your ingredients into a smooth sauce.
Ingredients
For chicken wing marination:
finishing ingredients:
For finishing:
Instructions
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To your chicken wings add olive oil, all purpose seasoning, Montreal steak spice, onion powder, and garlic powder. Combine and marinate for a few hours or overnight.
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Air fry, bake, or deep fry until brown and cooked all the way through (no pink juices, flesh or blood). You can also use a quick read thermometer. The internal temperature should be a minimum of 165 degrees F.
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Blend together the basil, walnuts, lemon juice, olive oil, and black pepper.
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In a small pan fry your minced garlic for 30-45 seconds and add in a few large tbsp of your pesto. Stir quickly and remove from the heat.
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Pour your sauce all over your cooked chicken wings add your parmesan cheese and toss.
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Finish with more of the fresh pesto sauce and another little sprinkle of parmesan.
Note
- Types of nuts you can use for the pesto: I am using walnuts in my recipe but you can also use pine nuts (which is the more tradition nut for pesto) or cashews. You can also leave the nuts out completely if you have a nut allergy.
- Amount of olive oil to use in the pesto: I have suggested using 2 tbsp of olive oil in this recipe. You can add just enough to be able to blend your ingredients into a smooth sauce.
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