Grilled Chicken Arugula Pesto Wings

120 Min.
20 Min.
4
Ingredients
2
pounds chicken wings, tips trimmed
2 pounds chicken wings, tips trimmed
2
teaspoons Better Than Bouillon® Seasoned Vegetable Base
2 teaspoons Better Than Bouillon® Seasoned Vegetable Base
1
(4 ounce) package of baby arugula
1 (4 ounce) package of baby arugula
1
tablespoon minced garlic
1 tablespoon minced garlic
1
tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lemon juice
½
teaspoon cracked black pepper
½ teaspoon cracked black pepper
¾
cup grated Parmesan cheese, divided
¾ cup grated Parmesan cheese, divided
½
cup olive oil
½ cup olive oil
Directions
  1. Add the vegetable base, arugula, garlic, lemon juice, black pepper, and 1/4 cup of the Parmesan cheese to the bowl of a food processor fitted with the steel blade. Pulse for 30 seconds. While the machine is running slowly drizzle in the olive oil until the pesto is combined.
  2. Add the pesto to a resealable plastic bag, add the wings, toss to coat and refrigerate for 2 hours or up to 8 hours.
  3. Preheat grill to 450 °F.
  4. Remove the wings from the pesto and place directly onto the grill. Grill the wings for 10 minutes per side.
  5. Remove the wings from the grill and sprinkle with the remaining grated Parmesan cheese. Serve immediately.

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