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Chimichurri chicken wings are bold crispy and herby wings perfect for any party game day or just because you want something truly memorable with little fuss in the kitchen. The fresh parsley sauce wakes up your palate with every bite and the simple lemon seasoning gives these wings an irresistible tang. I crave these whenever the weather is nice enough to grill but honestly the oven turns them golden and crisp any time of year.
I tried these first at a summer barbecue and everyone kept coming back for seconds. There is never a wing left on the plate.
Ingredients
- chicken wings: party style best for easy eating and even cooking choose plump wings with plenty of skin
- lemon zest: fresh from the fruit infuses brightness
- baking powder: this is the secret for ultra crisp skin
- kosher salt: look for coarse flakes for seasoning power
- black pepper: freshly ground is more aromatic
- cooking spray: ensures a nonstick finish without extra oil
- fresh parsley: both leaves and stems go into the sauce so use a vibrant green bunch with no wilting
- extra virgin olive oil: for smooth richness try to select a grassy well balanced oil
- red wine vinegar: gives the sauce a clean tang
- lemon juice: brightens the chimichurri use freshly squeezed if possible
- jalapeño: fresh and green for a subtle kick deseed if you need less heat
- garlic: for punchy aroma choose firm cloves with no sprouts
- dried oregano: adds earthiness to the herby sauce
- red pepper flakes: give just the right hint of fire
- lemon wedges: for zesty serving optional but recommended
Step-by-Step Instructions
- Prepare the Wings:
- Pat the wings very dry with paper towels then lay them out in a single layer this is important for great texture. Combine lemon zest baking powder kosher salt and pepper in a bowl and toss the wings thoroughly so each piece gets a generous coating. Arrange on a wire rack set over a foil lined baking tray so air circulates all around. Chill the wings uncovered in the fridge for an hour to dry them out fully which makes the skin shatteringly crisp.
- Make the Chimichurri:
- Add parsley olive oil vinegar lemon juice jalapeño garlic oregano red pepper flakes salt and pepper to a food processor. Pulse twenty times stopping to scrape down the sides until you have a thick green sauce with visible herb flecks. The sauce should be spoonable not pureed. Taste and add more salt or pepper if you like. Cover and set aside on the counter.
- Roast the Wings Option:
- Heat your oven to four hundred twenty five degrees while the wings come to room temperature. Roast the wings for thirty minutes until lightly golden underneath. Use tongs to flip each wing then continue roasting for another twenty five minutes until the wings have deep golden crisp skin all over.
- Grill the Wings Option:
- Fire up your grill for medium heat around three hundred fifty degrees. Place wings spaced out in a single layer and cover. Flip them every five minutes so they brown evenly and cook through which should take about thirty minutes in total. Grill marks add a smoky note you will love.
- Finish and Serve:
- Transfer hot wings from oven or grill straight into a big bowl with the chimichurri. Toss thoroughly with tongs so every wing is glazed in green herby goodness. Mound onto a platter with extra sauce drizzled on top and lemon wedges on the side for squeezing.
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My favorite part of this recipe is swirling the parsley sauce through the warm wings often sneaking a taste while tossing. My family jokes that there is never a fair share because I am always first in line for these.
Storage Tips
Keep leftover wings in an airtight container for up to four days in the fridge. For best results reheat in an air fryer or in a hot oven until the skin is crisp again. Extra chimichurri should be stored separately with a layer of plastic pressed onto the surface to keep it green.
Ingredient Substitutions
If you run out of fresh parsley try half cilantro or use curly parsley in a pinch. Swap red wine vinegar for apple cider vinegar or white wine vinegar. For a non spicy version skip the jalapeño and double the herbs.
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Serving Suggestions
These wings go great with crispy roasted potatoes fresh slaw or even stuffed into pita with lettuce for a quick lunch. For parties I put extra chimichurri in a little bowl on the side for unlimited dunking. Lemon wedges on every plate brighten the whole meal.
Cultural Context
Chimichurri is a tangy Argentinian sauce traditionally paired with grilled meats. Its herby punch transforms simple roasted chicken wings into something special. These wings borrow from barbecue traditions and South American flavors making them a true fusion favorite at my table.
Recipe FAQs
- → How can I achieve extra crispy chicken wings?
Coating the wings with baking powder and refrigerating them uncovered before cooking helps dry out the skin, resulting in crispier wings. High-heat roasting or grilling also creates a crunchy exterior.
- → What is chimichurri sauce made of?
Chimichurri sauce blends fresh parsley, olive oil, red wine vinegar, lemon juice, jalapeño, garlic, oregano, red pepper flakes, salt, and pepper. The result is a bright, herby, and slightly spicy condiment.
- → Can I prepare chimichurri ahead of time?
Yes, chimichurri can be made a day in advance. Store it refrigerated in an airtight container and bring to room temperature before serving. The color may dull but the flavor remains vibrant.
- → Are these wings suitable for grilling?
Absolutely. The wings can be cooked over direct medium heat on a grill, developing a smoky flavor and charred, caramelized skin. Flip every few minutes for even cooking.
- → How should leftovers be stored and reheated?
Keep wings and extra sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat in an air fryer or oven until the skin is crisp and the wings are heated through.