Garlic and pesto wings recipe
Give your wings a herby zesty kick with a jar of pesto a squeeze of lemon. Serve with a pesto-infused yogurt dip and for the ultimate side dish.
See method- Serves 4
- 20 mins to prepare and 40 mins to cook
- 389 calories / serving
- Gluten-free
Ingredients
- 900g pack chicken wings
- 1 tsp garlic granules
- 1 tsp onion powder
- pinch white pepper
- 3 tbsp classic green pesto
- 1 large garlic clove, crushed
- 1 lemon, ½ zested and juiced and ½ and cut into wedges
- handful basil leaves, to garnish
For the dipping sauce
- 4 tbsp natural Greek-style yogurt
- ½ small garlic clove, finely crushed
- 1 tsp classic green pesto
Each serving contains
- Energy
- 1620kJ 389.0kcal
- Fat
- 29g
- Saturates
- 8g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 3.0gProtein 29.4gFibre 0.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- In a large bowl, toss together the chicken wings, garlic granules, onion powder and a pinch of white pepper. Place in a single layer on a wire rack set over a large baking tray. Roast for 35-40 mins, opening the door every 10 mins to release the steam, until golden and crisp.
- Mix together the pesto, garlic, lemon zest and juice until evenly combined.
- To make the sauce, spoon the yogurt into a dipping bowl, mix in the garlic and season with freshly ground black pepper. Swirl through the pesto ensuring that it isn’t fully combined to achieve a marbled effect.
- Tip the crispy chicken wings into a large bowl. Spoon over the pesto mix and toss until evenly coated. Pour onto a serving platter and sprinkle with basil leaves. Serve with wedges of lemon and the pesto yogurt on the side.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
