Spicy Pesto Wings

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For the peppered oil:

• 1 cup MOV Chipotle Olive Oil​
• 1 teaspoon NHHS Red Pepper Flakes
• 1 clove of garlic
• Grated zest of 1 lemon

For the 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 MOV Medium Extra Virgin Olive Oil
• Kosher Salt

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For the 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.

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; 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.

​​Enjoy!

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