It’s full sports season this week. Soccer is starting, baseball is nearing the playoffs, and MLS is also wrapping up its season (yes, we are soccer fans here at home from Chasmo). No matter what sport you follow, chicken wings are always a great idea. While buffalo wings are the standard, it can be nice to change it up. Pesto Chicken Wings are not spicy (kid friendly), but salty, cheesy and delicious!
I especially love making these chicken wings this time of year because if you happen to have your own garden, you might also have an abundance of fresh basil so pesto is a no-brainer!
Read on to learn how to make my version of these wonderful, savory wings!
How to bake chicken wings
There are many ways to make wings, but I chose to bake these. Add the two chicken wings and the drumsticks to the bowl and mix with salt, onion powder, garlic powder, black pepper and baking soda.
The baking soda on the wings dries out the skin of the chicken wings and helps them get crispy in the oven. Will they be crispy like fried wings? No. But they will have a little crunch and be very good.
For the pesto chicken wings, I kept it simple and baked them at 350 degrees for about an hour, but you can also apply my slow roasted chicken wings method to these wings. If you have the time, this method makes the best pull-out wings.
You can bake the chicken wings on a grid or a pan lined with aluminum foil. The foil makes cleanup a little easier, but the rack will leave you with slightly crispier wings because they are raised.
More options for cooking chicken wings
There are so many ways to make delicious wings. You can, of course, grill the wings if you happen to have the grill running.
Of course, traditionally you can fry the wings. Heat a little neutral oil in a deep fryer or a large pot and fry them for about 10 minutes. If frying them traditionally, be sure to let them drain from the oil for a minute before tossing them in the pesto, otherwise they will be too oily.
One method I would not try for these wings is my sous vide wings. It does make for very tender and juicy wings, but a wet sauce wing is better while the pesto chicken wings are almost closer to a dry rub wing.
Making fresh pesto
There are a lot of pesto jars in the grocery store these days and I will use them occasionally for quick meals. If you can though, try making your own pesto for these wings. There are simply no other ingredients that will cover the taste, so the taste of the fresh pesto is very important.
I made mine in a food processor, but you can also use a mortar and pestle if that’s your style!
Start with the garlic clove and saute it a few times. Then add the pistachios (yes I know pine nuts are standard, but I love pistachios). Squeeze until the mixture is a rough paste. Then add the Parmesan cheese, the fresh basil, and drizzle in the oil.
I added a dash of hot sauce to mine for a little kick, but that’s optional.
The pesto is over! Transfer it to a large bowl so that it is easy to throw with the wings.
Finish the chicken wings with pesto
After baking the wings in the oven, they should be crisp on the edges and at least 180˚F. It’s very difficult to overcook chicken wings, in my opinion, because they have a lot of fat to keep them juicy.
When your wings are done, take them out of the oven and place wings right in the pesto mixture while still warm so the pesto sticks to them.
Serve the pesto chicken wings with blue cheese sauce or ranch dressing and dig in!
What to serve with chicken wings
I can make a big heaping meal of these wings with some carrots and celery on the side.
If you’re looking to fill an appetizer table, a good dip like this spicy corn dip would be a great choice or something you can make ahead like these beef taquitos.
Storing leftover wings and reheating
Leftover chicken wings store well in the refrigerator for 4-5 days, although they will lose some of their crispness and the flavor of the fresh basil.
No worries though. They are still plenty delicious!
Heat the chicken wings in the oven at 350 degrees for about 10 minutes until they are just warm. You can also microwave them on high for a minute, but be sure to cover the wings as they will splatter from the oil in the basil pesto.
My delicious pesto chicken wings recipe
Pesto chicken wings
By Nick
- presenter:
- Serves 4-6
- Preparation time:
- Cooking time:
- total time:
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These baked pesto chicken wings are a delicious twist on the classic buffalo chicken wing. They are perfect for serving at a party or before the big game.
Component
3 kilos of chicken wings cut into strips and drumsticks
1 teaspoon of baking soda
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
Easy Fresh Pesto:
1 clove of garlic
1/4 cup shelled pistachios
1/4 cup Parmesan cheese
1 cup packed fresh basil
1/2 cup olive oil
A dash of hot sauce
Blue cheese sauce, to serve
Instructions
- Preheat oven to 400˚F. In a medium bowl, toss wings with baking soda, salt, garlic powder, onion powder and black pepper. Place on a tray lined with aluminum foil. Arrange the chicken wings so that the fattest side of each wing is facing up. Bake for an hour, turning the pan once in the middle to ensure even cooking.
- Meanwhile, in a food processor, make pesto by adding garlic, nuts and parmesan and whiz until a coarse paste is formed. Add basil and then drizzle olive oil while the machine is running. Add hot sauce of your choice. Taste and adjust to your taste.
- After baking the wings, transfer them to a bowl and add pesto. Toss well to coat and serve wings immediately with ranch dressing or blue cheese.
