Simple spicy and delicious as a snack or a meal.
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.
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.
Make the wings: 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.
Preheat oven to 350 degrees F.
Cook until browned and crispy, about 45 min.
Transfer the legs to a platter, drizzle with pesto and gently toss.
Sprinkle the parmesan and drizzle more peppered oil.
Ingredients
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.
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.
Make the wings: 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.
Preheat oven to 350 degrees F.
Cook until browned and crispy, about 45 min.
Transfer the legs to a platter, drizzle with pesto and gently toss.
Sprinkle the parmesan and drizzle more peppered oil.
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