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Garlic and pesto wings recipe

Garlic and pesto wings recipe

1 rating

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 barbecue 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
    389kcal
    19%
  • Fat

    29g 41%
  • Saturates

    8g 41%
  • Sugars

    2g 2%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 3g Protein 29.4g Fibre 0.7g

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C.

2. 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.

3. Mix together the pesto, garlic, lemon zest and juice until evenly combined.

4. 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.

5. 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 Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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