These sweet and savory baked chicken wings will be your new go to on Game Day. Simply bake for 40 minutes, toss in tomato Not Just Pesto , and broil for 5 minutes.
Because we’re not frying here, these baked chicken wings allow for easy cleanup. The broiling step at the end is key to achieving the charred crisp texture (which is what we love about fried wings)! I’d say we’re cheating the system here with these wings. The tangy yogurt dipping sauce perfectly compliments these wings and takes seconds to prepare.
||chicken wings + drumettes, patted dry with a paper towel
Salt and pepper
||za’atar or dried oregano
||garlic powder, divided
||whole milk plain yogurt
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.
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.
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.
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!