Simple spicy and delicious as a snack or a meal.
Prep Time2 hrs 40 minsCook Time50 minsTotal Time3 hrs 30 mins
Peppered Oil
1 cup Olive the Best Chipotle infused Olive Oil
1 tsp red pepper flakes
1 clove garlic
1 lemon - grated zest
Pesto
1 cup fresh basil
3 tbsp pine nuts
½ cup grated parmesan cheese (+ additional as topping)
2 cloves of garlic
½ lemon - juiced
½ cup (or less) Olive the Best medium intensity EVOO
Kosher Salt
Chicken Legs
2 lbs chicken legs
kosher salt and freshly ground pepper
1Make peppered oil; combine the Chipotle Olive Oil, red pepper flakes, garlic and lemon zest in a small saucepan.
2Cook 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.
3Make 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.
4Make the wings: 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.
5Refrigerate and marinate for 2hrs.
6Preheat oven to 350 degrees F.
Cook until browned and crispy, about 45 min.
7Transfer the legs to a platter, drizzle with pesto and gently toss.
8Sprinkle the parmesan and drizzle more peppered oil.
Ingredients
Peppered Oil
1 cup Olive the Best Chipotle infused Olive Oil
1 tsp red pepper flakes
1 clove garlic
1 lemon - grated zest
Pesto
1 cup fresh basil
3 tbsp pine nuts
½ cup grated parmesan cheese (+ additional as topping)
2 cloves of garlic
½ lemon - juiced
½ cup (or less) Olive the Best medium intensity EVOO
Kosher Salt
Chicken Legs
2 lbs chicken legs
kosher salt and freshly ground pepper
Directions
1Make peppered oil; combine the Chipotle Olive Oil, red pepper flakes, garlic and lemon zest in a small saucepan.
2Cook 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.
3Make 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.
4Make the wings: 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.
5Refrigerate and marinate for 2hrs.
6Preheat oven to 350 degrees F.
Cook until browned and crispy, about 45 min.
7Transfer the legs to a platter, drizzle with pesto and gently toss.
8Sprinkle the parmesan and drizzle more peppered oil.
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