Preheat the oven to 400°F. Line a rimmed baking sheet with foil.

In a large bowl, toss the chicken wings with 1 tablespoon olive oil and a pinch of salt and pepper. Place on the foil-lined pan and cook for 25 minutes. Meanwhile, make the pesto.

In a blender or food processor, add the basil, pine nuts, garlic, and juice of 1 lemon. Pulse until finely chopped. Stream in the olive oil with the machine running and process until fully blended. Season to taste with salt and pepper. Reserve about ½ cup for serving and put the rest into a large mixing bowl.

After 25 minutes of baking, remove the wings from the oven and add to the bowl with the pesto. Drain off any cooking liquids from the baking sheet. Toss the wings with the pesto and place back on the baking sheet. Spread any remaining pesto on top of the wings. Put back in the oven for another 15-20 minutes or until the wings reach an internal temperature of 165°F.

Cut the remaining lemons into wedges and serve with the wings and the reserved pesto for dipping.