Sicilian Chicken Wings with Creamy Pesto Dip

These zesty and garlicky chicken wings are so tasty, perfect for gameday get-togethers or casual holiday parties. The Sicilian chicken wing sauce is made using our Crying Tongue Hot Sauce and Bread Dipper Seasoning seasoned with a hearty helping of garlic and a little glug of honey for balancing sweetness. The dipping sauce is made using our Artichoke Basil Almond Pesto, adding a vibrant and herbaceous element to this recipe. Your guests will love these wings!

Serves 12 

Ingredients: 

Pesto Dip: 

½ cup sour cream 

½ cup mayonnaise 

2 tablespoons Gil’s Artichoke Basil Almond Pesto

1 tablespoon lemon juice 

½ teaspoon lemon zest, minced 

Wings & Sauce: 

4 tablespoons butter 

6 garlic cloves, peeled and minced 

¼ cup Gil’s Crying Tongue Hot Sauce 

¼ cup lemon juice 

¼ cup honey 

1 teaspoon Big Sur Bread Dipper Seasoning 

½ teaspoon San Fran Sea Salt 

4 pounds raw chicken wings 

½ cup all-purpose flour 

½ cup cornstarch 

1 teaspoon San Fran Sea Salt

Olive oil, for frying 

Instructions 

To make the pesto dip, place the sour cream, mayonnaise, pesto, lemon juice, and zest in a medium bowl, whisk to combine. Cover and refrigerate the dip until ready to serve. 

To make the wing sauce, melt butter in a medium saucepan over medium heat. Once melted, add the garlic, and sauté until tender, about 2 minutes. Add the hot sauce, lemon juice, honey, seasoning, and salt to the saucepan, and whisk to combine. Bring the sauce to a simmer and cook for 5 minutes, stirring frequently. Remove the saucepan from the heat and set aside. 

Pat wings dry with paper towels. Place the flour, cornstarch, and salt in a large bowl and stir to combine. Coat the wings in the dry mixture and set aside. 

Fill a large pot ¼ -full with olive oil and bring to 350°F over high heat. Once hot, carefully add the wings to the pot, working in batches, and fry for 8 to 10 minutes or until cooked through and golden brown. 

Remove the wings from the oil and set aside to drain on paper towels or a wire rack for 2 minutes. Once drained, transfer the wings to a large bowl (working in batches, if necessary), and coat in the sauce. Serve the wings with the pesto dip on the side for dunking.