Cut your chicken wings. Save the tips for making chicken stock.
Heat up oil in a frying pan. If you have a deep fryer then that’s good. If you don’t, use a pot or a pan that’s kinda deep to handle oil for deep frying.In a bowl or a ziploc bag, pour about 2 cups of flour. Season with sprinkles of salt, black pepper, and chili powder. Mix the flour and seasonings together.
In batches, coat the chicken wings with the flour mixture. Test the oil if it’s ready. Sprinkle a little bit of the flour into the pan. If it sizzles then it’s ready.
Place chicken wings into the pan. Do not overcrowd. Fry the wings in batches. Cover the pan, fry the wings for 12-15 minutes on one side, uncover the pan, flip the wings and cook the other side.
Place the cooked wings in a strainer with a bowl underneath to catch the excess grease. Repeat the process to cook the rest of the wings.
Melt butter in a another pot or bowl. Stir in the pesto sauce.
Coat 5 crispy wings at a time with the pesto mixture.
