Grilled Chicken Arugula Pesto Wings

In by Southeastern Mills

  • Prep Time: 2h
  • Cook Time: 20m


  • 20 lb chicken wings, tips trimmed
  • 1/3 c Better Than Bouillon® Seasoned Vegetable Base
  • 2 lb pounds baby arugula
  • 2/3 c minced garlic
  • 2/3 c freshly squeezed lemon juice
  • 2 tbsp. cracked black pepper
  • 3 3/4 lb grated Parmesan cheese, divided
  • 5 c olive oil


  1. In a food processor, mix Seasoned Vegetable Base, arugula, garlic, lemon juice, cracked black pepper and 1 pound of the Parmesan cheese. Pulse for 30 seconds and drizzle in the olive oil until the pesto is combined.
  2. Coat the wings in the pesto and refrigerate for 2 hours or up to 8 hours.
  3. Preheat grill to 450°F.
  4. Place wings on the grill and grill for 10 minutes per side or until internal temperature reaches 165°F.
  5. Remove the wings from the grill and sprinkle the remaining Parmesan cheese.