grated pesto chicken drumettes with balsamic cucumber salad

What do you get when you take the ingredients for a traditional pesto, grate them, and then toss together with chicken drumettes.

Kinda the most perfect italian bend to chicken wings.

And then? When you add in a balsamic vinegar marinated cucumber salad on the side? It’s the perfect app, tailgate starter, or potluck platter.

Ingredients:

1 english cucumber

1/2 cup white balsamic vinegar

1/2 tsp salt

1 Tbsp sugar

evoo spray

1 1/2 cups grated parmesan, divided use

3 cloves garlic, grated

4 oz pine nuts, grated

3 handfuls basil leaves, sliced

1 tsp salt

1/4 cup evoo

2 1/2 lbs chicken drumettes

Directions:

Using a rotating slicer or mandolin, slice cucumber into uniform size. Toss with balsamic, 1/2 tsp salt, and sugar. Let sit to marinate.

Preheat oven to 450.

Line a baking sheet with tin foil. Spray with evoo.

Use a grinder to grate parmesan (reserving 1/2 cup), garlic, and pine nuts.

Toss 1 cup parm with pinenuts, garlic, basil, 1 tsp salt, evoo, and drumettes.

Place coated chicken evenly over baking sheet.

Roast in the bottom 1/3 of the oven for 20 minutes.

Move to the top 1/3 of the oven for 20 minutes.

Remove and serve with cucumber salad.

You can dunk in ranch and or marinara if you want to, but you don’t need to.