Serves 4 as an entrée or 6 to 12 as an appetizer

24 chicken wings

8 cloves garlic, peeled

1½ cups packed basil leaves

1 cup packed mint leaves

½ cup pine nuts, toasted ½ cup extra-virgin olive oi ¼ cup freshly squeezed lemon juice 1 teaspoon salt

1 teaspoon crushed red chile flakes

Cut off the wing tips and save them for making stock.  In a food processor, mince the garlic. Add the basil, mint, and pine nuts and mince. Slowly pour in the olive oil, adding enough so that the mixture becomes a paste. Add the lemon juice, salt, and chile flakes, and process again. In a bowl large enough to hold the wings, combine the wings and pesto. Mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings. Regulate the heat so that it remains at a medium tem-perature. Grill the chicken wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes. The wings are done when the skin turns an even mahogany color and the meat is tender.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.