Makes about 45 wings

WINGS

4 pounds chicken wings

¾ cup flour

¼ cup cornstarch

1 tablespoon kosher salt

½ teaspoon cayenne pepper

1 teaspoon Herbes de Provence

1. Set the oven to 400 degrees. Place the wings in a colander, wash well, and let drain.

2. In a bowl large enough to hold all the wings, place the flour, cornstarch, salt, cayenne, and Herbes de Provence. Whisk to combine.

3. Have on hand a sheet pan fitted with a rack. Add the chicken wings to the bowl and toss together with the flour mixture until each wing is well coated. Shake each wing to remove excess flour and place it on the rack, ensuring the wings don’t touch.

4. Place the sheet pan in the oven and roast for 25 minutes. Turn each wing over and continue to cook for an additional 15 minutes, or until the wings reach 155 degrees on a meat thermometer.

PESTO

¼ cup shelled pistachios

3 cloves garlic, finely chopped

Salt and pepper, to taste

1 bunch broccoli rabe, 3-4 inches of stem removed

1 tablespoon Dijon mustard

¾ cup olive oil

Grated rind and juice of ½ lemon

½ cup grated Parmesan cheese

1. In a dry skillet, toast the pistachios, stirring constantly, for 3 minutes or until aromatic. In a food processor, add the pistachios and garlic, and pulse 10 times.

2. Bring a large saucepan of salted water to a boil. Add the rabe to the boiling water and cook for 2 minutes. Drain in a colander, then immediately place the rabe in a bowl of ice water to stop the cooking. Let cool for 5 minutes. Drain again, pressing the rabe against the side of the colander to extract as much water as possible. Roughly chop the rabe.

3. Add the rabe and mustard to the pistachio mixture in the food processor and pulse 10-15 times. Add the olive oil and process until combined. The pesto should be coarsely chopped.

4. Place the pesto in a bowl and fold in the lemon rind and juice.

5. Fold in the Parmesan cheese and season with salt and pepper to taste.

BUTTER

6 tablespoons butter

4 cloves garlic, finely chopped

¼ teaspoon red pepper flakes

Grated rind and juice of ½ lemon

20 chives, finely chopped

1 tablespoon chopped fresh rosemary

2 cups finely chopped flat-leaf parsley, loosely packed

Sea salt, to taste

1. In a small saucepan, heat the butter over medium heat until it sizzles. Add the garlic and red pepper flakes and cook for 30 seconds.

2. Add butter mixture to a bowl large enough to hold all the wings. Add the lemon rind and juice, chives, rosemary, and parsley. Stir to combine.

3. Add the wings to the bowl and toss to combine. Sprinkle with sea salt and serve with the rabe pesto on the side. Gordon Hamersley

Gordon Hamersley can be reached at cookingwithgordonhamersley@gmail.com