For the peppered oil
1 cup of Chipotle Olive Oil
1 teaspoon of red pepper flakes
1 clove of garlic
Grated zest of 1 lemon
For the Pesto
1 cup of fresh basil
3 tablespoons of pine nuts
1/2 cup grated parmesan cheese, plus more for the topping
2 cloves of garlic
Juice of 1/2 lemon
1/2 cup Hojiblanca, Medium EVOO
For the Wings
2 lbs of chicken wings
Kosher Salt and freshly ground pepper
Make peppered oil; combine the Chipotle Olive Oil, red pepper flakes, garlic and lemon zest in a small saucepan. Cook 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.
Make 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 Hojiblanca Olive Oil until desired consistency is achieved. Season with salt and pepper.
Make the wings; preheat oven to 350 degrees F. 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. Refrigerate and marinate for 2hrs. Cook until browned and crispy, about 45 min. Transfer the wings to a platter, drizzle with pesto and gently toss. Sprinkle the parmesan and drizzle more peppered oil.