Baked Cajun Pesto Chicken Wings

• 2 lbs Chicken wings
• 2 tablespoons Cajun seasoning
• 1/4 cup Whole Foods IL Forteto Genovese Pesto OR Any Herb Pesto (Refrigerated) 
• 1/4 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking Spray
• 1/2 cup grated parmesan cheese

Homemade Cajun Seasoning Ingredients:

• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cumin

Optional Garnishes: Freshly grated parmesan cheese, lemons, and chili flakes

1. Preheat the oven to 425F and place the rack at the top half of the oven.
2. Wash and pat the chicken dry with a paper towel. Add the clean chicken to the large mixing bowl and add in the 1/4 cup of pesto. Coat the chicken with the mixture.  
3. Season the chicken with the cajun seasoning, salt, pepper, and then season with the chili powder. 
4. Line a large baking sheet with aluminum foil and insert a wire rack on top. Lightly spray the wired rack with non-stick cooking spray and lay the wings, skin side up, on the wired rack in a single layer.
5. Drizzle the uncooked wings with a bit of olive oil, which will allow them to crisp up, but this is optional. 
6. Bake for 20-25 minutes, depending on the chicken size. Sprinkle the grated parmesan cheese on the wings fresh out of the oven. Let the wings rest for 5 minutes. Garnish with additional parmesan cheese and lemon wedges

Enjoy!

NOTES: 

Ensure that the instant-read thermometer reads at 170F before removing the chicken wings, and the juice should run clear.

You can use your favorite salt-free Cajun seasoning for the wings as well. I prefer Studio Spice Co. Spice Blends; you can order the spice mixture HERE. The Cajun Spice Blend includes the following: Organic Granulated Garlic, Spanish Hot Smoked Paprika, Organic Onion Powder, Organic Black Pepper, Organic Cayenne Pepper, Organic Oregano, Organic Thyme.

Line a large baking sheet with aluminum foil for easy clean-up, and insert a wire rack on top. Lightly spray rack with non-stick cooking spray: lay wings, skin side up, on the rack in a single layer.

To ensure crispy wings, make sure they are dry before adding them to the pesto sauce before baking.  Keep any extra Cajun seasonings in an airtight container. Store in a dark cupboard or spice drawer for up to a year.