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Not Just Pesto Chicken Wings

Crisp baked wings, made easy.

Not Just
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SIZE

Serves: 4

PREPARATION

1 hour

DIFFICULTY

These easy, sweet and savory wings will become your new Game Day favorite. Bake in a hot oven, then toss in a flavorful pesto-honey glaze that crisps up in the broiler – an quick pesto-yogurt mix makes the perfect dipper.

Ingredients

3 (lbs)
chicken wings + drumettes, patted dry with a paper towel
salt and pepper
1 Tbsp
za’atar or dried oregano
1 Tbsp
neutral oil
½ cup
whole milk plain yogurt
2 Tbsp
honey

Process

1

Preheat oven to 400 with a rack 6-inches from the broiler and a rack in the middle of the oven. Line a sheet tray with foil with wire rack insert and set aside. Place the chicken in a large bowl and toss with 1 ½ teaspoons salt, ¼ teaspoon pepper, za’atar, 1 ½ teaspoons garlic powder, and oil, until evenly coated. Place on the prepared tray in an even layer and bake for 45 minutes until cooked through and beginning to brown.

2

Meanwhile, add the yogurt, half of the pesto, and remaining ¼ teaspoon garlic powder to a small bowl and stir to combine. Transfer to a serving bowl and place in the fridge until ready to serve.

3

Add the honey and remaining half of the pesto to a large bowl and whisk to combine. Once cooked, carefully place the wings in the bowl with tongs and toss to coat in the honey pesto glaze.

4

Set the oven to broil and place the wings back on the tray. Broil on prepared top rack for about 3 minutes until they begin to bubble and char slightly. Transfer to a serving platter and dip into pesto yogurt sauce!

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