Pat the chicken wings dry and place them in a gallon-sized plastic bag with 1/3 cup of the pesto. Seal the bag and shake the bag to coat the chicken with the pesto. If desired, refrigerate for up to 4 hours.
Preheat the grill or grill pan over medium-high heat. Remove the wings from the bag, wipe the excess pesto from the wings, season lightly with salt and pepper and grill until the skin is crisped and chicken is cooked, 11-12 minutes total.
Toss the grilled wings in additional fresh pesto and sprinkle with crushed red pepper. Garnish with basil leaves