Ingredients:

  • 2 lbs chicken wings (flats and drums separated)
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • ½ cup basil pesto
  • 1 tbsp Sriracha
  • 1 tbsp melted unsalted butter
  • 1 tbsp fresh lemon juice
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Pat the chicken wings extremely dry with paper towels to ensure a crisp sear.
  2. In a small bowl, combine baking soda, kosher salt, garlic powder, onion powder, and black pepper.
  3. Toss the wings in a large bowl with the dry rub until every crevice is lightly coated.
  4. Preheat your oven to 425°F (218°C). Place a wire rack inside a rimmed baking sheet.
  5. Space the wings out on the rack, ensuring they do not touch, and roast for 40–50 minutes, flipping halfway through, until the skin is mahogany-colored and crisp.
  6. While wings roast, whisk together the pesto, Sriracha, melted butter, and lemon juice in a clean mixing bowl.
  7. Immediately transfer the piping-hot wings from the oven into the pesto mixture and toss until velvety and evenly coated.
  8. Sprinkle with grated Parmesan cheese just before serving.