1 cup fresh basil
½ cup fresh parsley
½ cup Treasure Cave® Crumbled Feta Cheese, plus more for garnish
2 garlic cloves, peeled
3 teaspoons fresh lemon juice
1 cup olive oil
4 cups peanut oil
1¾ pound chicken wings, cleaned and dried
3 tablespoons corn starch
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
½ teaspoon lemon pepper
Tomatoes, finely diced (optional)
First, make the pesto by combining the basil, parsley, Treasure Cave® Crumbled Feta Cheese and garlic in a food processor. Pulse until the mixture is well combined. Then, add the lemon juice, return the lid and pulse while simultaneously drizzling in ½ cup of olive oil. The pesto should be loose. Drizzle in more oil, ¼ cup at a time, until the desired consistency is achieved.
Make the chicken wings by filling a deep pot or frying skillet with enough peanut oil to cover the chicken by at least half (Note: If using a deep fryer, the chicken should be fully submerged). Preheat the oil to 375°F.
Combine the chicken with the corn starch in a bowl. Once the oil is preheated, begin slowly lowering the pieces into the oil, working in small batches as to not overcrowd the pan or fryer. Fry the chicken for 10–12 minutes, or until the internal temperate of each piece is 165°F.
Remove the chicken to a large bowl, sprinkle with the remaining seasonings and toss with the pesto.
Top with finely diced tomatoes, if desired, and additional Treasure Cave® Crumbled Feta Cheese.