Smoked Pesto Wings

Wings go Italian for game day with a classic pesto of pine nuts, Parmesan cheese and olive oil.

2 pounds chicken wings 2 cups buttermilk

½ cup pine nuts

¾ cup Parmesan, grated 2 garlic cloves, finely grated 6 cups basil leaves

¾ cup extra-virgin olive oil 1 teaspoon kosher salt

Instructions: Place wings and buttermilk in a nonreactive bowl or a sealable plastic bag, and toss to coat. Wings should be submerged. Place in the refrigerator and allow to marinate at least 4 hours or overnight.

Approximately 1 hour prior to cooking, remove wings from refrigerator and pat dry with a paper towel.

Prepare smoker with preferred wood and set to 250 degrees. Place wings inside with the lid closed and smoke for 1 hour.

Prepare the grill for indirect cooking set to medium-high heat (about 400-450 degrees), placing the charcoal on one side of the grill or only using the burners on one side of a gas grill.

Place wings on the cool side of the grill and cook with lid closed for 15 minutes.

Place the pine nuts on a rimmed baking sheet, and place over the direct heat to toast them. Cook until golden brown, 5-7 minutes, tossing once halfway through.

Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add the basil and, with the motor running, add the oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.

Remove wings from grill when internal temperature reaches 165 degrees and place in a large bowl. Add the pesto and toss to coat the wings.

Makes 4 servings