What are the main ingredients in Basil Pesto Chicken Wings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Basil Pesto Chicken Wings?

Calories: 1172, Carbs: 61 grams, Fat: grams, Protein: 77.9 grams, Sugar: 9 grams, Salt: 651 grams

How do I prepare Basil Pesto Chicken Wings?

FRESH & FLAVOURFUL: Plate up the herby loaded bulgur wheat and serve the pesto-tossed wings alongside, drizzling with any pesto or roasting juices from the tray. Dollop over the pesto crème and garnish with the spring onion greens (to taste). BRING ON THE BASIL: When the wings are done, toss with the remaining basil pesto until well coated. Reserve any roasting juices left in the tray for serving. LOAD WITH FRESH FLAVOUR: Rinse, pick and finely chop the mixed herbs and the picked basil. When the bulgur is done, toss through the diced cucumber, the lemon juice (to taste), the spring onion whites (to taste), the diced tomato, the chopped herbs, the drained feta and seasoning. Set aside. PRESTO, IT’S PESTO!: In a small bowl, combine the crème fraîche with ½ the pesto and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. FLUFFY BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. CRISPY CHICKEN WINGS: Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway).

What should be prepared from my kitchen to make Basil Pesto Chicken Wings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Basil Pesto Chicken Wings

You can’t help but appreciate the beauty of cooking when you make a meal like this, Chef! Bulgur wheat is dotted with a fresh medley of herbs, feta, cucumber & tomato and served with oven-roasted chicken wings, which are coated in a creamy Pesto Princess Basil Pesto sauce. Served with a cooling pesto crème and spring onion greens for garnish.

Basil Pesto Chicken Wings

with fresh herbs & bulgur wheat

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 55 minutes

Download the Recipe for 2

Ingredients:

Bulgur Wheat
Chicken
Creme Fraiche
Cucumber
Danish-style Feta
Free-range Chicken Wings
Fresh Basil
Fresh Herb Mix
Herb Mix
Lemon Juice
Mixed Herbs
Pesto Princess Basil Pesto
Spring Onion
Spring Onions
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

CRISPY CHICKEN WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
FLUFFY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
PRESTO, IT’S PESTO!
In a small bowl, combine the crème fraîche with ½ the pesto and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LOAD WITH FRESH FLAVOUR
Rinse, pick and finely chop the mixed herbs and the picked basil. When the bulgur is done, toss through the diced cucumber, the lemon juice (to taste), the spring onion whites (to taste), the diced tomato, the chopped herbs, the drained feta and seasoning. Set aside.
BRING ON THE BASIL
When the wings are done, toss with the remaining basil pesto until well coated. Reserve any roasting juices left in the tray for serving.
FRESH & FLAVOURFUL
Plate up the herby loaded bulgur wheat and serve the pesto-tossed wings alongside, drizzling with any pesto or roasting juices from the tray. Dollop over the pesto crème and garnish with the spring onion greens (to taste).

Free-range Chicken Wings - 8
Bulgur Wheat - 75ml
Crème Fraîche - 30ml
Pesto Princess Basil Pesto - 40ml
Mixed Herbs - 6g
Fresh Basil - 3g
Cucumber - 50g
Lemon Juice - 15ml
Spring Onion - 1
Tomato - 1
Danish-style Feta - 20g

Download the Recipe

Serves 2

CRISPY CHICKEN WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
FLUFFY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
PRESTO, IT’S PESTO!
In a small bowl, combine the crème fraîche with ½ the pesto and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LOAD WITH FRESH FLAVOUR
Rinse, pick and finely chop the mixed herbs and the picked basil. When the bulgur is done, toss through the diced cucumber, the lemon juice (to taste), the spring onion whites (to taste), the diced tomato, the chopped herbs, the drained feta and seasoning. Set aside.
BRING ON THE BASIL
When the wings are done, toss with the remaining basil pesto until well coated. Reserve any roasting juices left in the tray for serving.
FRESH & FLAVOURFUL
Plate up the herby loaded bulgur wheat and serve the pesto-tossed wings alongside, drizzling with any pesto or roasting juices from the tray. Dollop over the pesto crème and garnish with the spring onion greens (to taste).

Free-range Chicken Wings - 16
Bulgur Wheat - 150ml
Crème Fraîche - 60ml
Pesto Princess Basil Pesto - 80ml
Mixed Herbs - 10g
Fresh Basil - 5g
Cucumber - 100g
Lemon Juice - 30ml
Spring Onion - 1
Tomato - 1
Danish-style Feta - 40g

Download the Recipe

Serves 3

CRISPY CHICKEN WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
FLUFFY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
PRESTO, IT’S PESTO!
In a small bowl, combine the crème fraîche with ½ the pesto and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LOAD WITH FRESH FLAVOUR
Rinse, pick and finely chop the mixed herbs and the picked basil. When the bulgur is done, toss through the diced cucumber, the lemon juice (to taste), the spring onion whites (to taste), the diced tomato, the chopped herbs, the drained feta and seasoning. Set aside.
BRING ON THE BASIL
When the wings are done, toss with the remaining basil pesto until well coated. Reserve any roasting juices left in the tray for serving.
FRESH & FLAVOURFUL
Plate up the herby loaded bulgur wheat and serve the pesto-tossed wings alongside, drizzling with any pesto or roasting juices from the tray. Dollop over the pesto crème and garnish with the spring onion greens (to taste).

Free-range Chicken Wings - 24
Bulgur Wheat - 225ml
Crème Fraîche - 90ml
Pesto Princess Basil Pesto - 125ml
Herb Mix - 16g
Fresh Basil - 8g
Cucumber - 150g
Lemon Juice - 45ml
Spring Onions - 2
Tomatoes - 2
Danish-style Feta - 60g

Download the Recipe

Serves 4

CRISPY CHICKEN WINGS
Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray. Coat in oil and seasoning. Pop in the oven and roast until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
FLUFFY BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
PRESTO, IT’S PESTO!
In a small bowl, combine the crème fraîche with ½ the pesto and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LOAD WITH FRESH FLAVOUR
Rinse, pick and finely chop the mixed herbs and the picked basil. When the bulgur is done, toss through the diced cucumber, the lemon juice (to taste), the spring onion whites (to taste), the diced tomato, the chopped herbs, the drained feta and seasoning. Set aside.
BRING ON THE BASIL
When the wings are done, toss with the remaining basil pesto until well coated. Reserve any roasting juices left in the tray for serving.
FRESH & FLAVOURFUL
Plate up the herby loaded bulgur wheat and serve the pesto-tossed wings alongside, drizzling with any pesto or roasting juices from the tray. Dollop over the pesto crème and garnish with the spring onion greens (to taste).