Chimichurri Chicken Wings (Printable Version)

Golden chicken wings served with herby chimichurri and lemon, perfect for sharing and loaded with bold, fresh flavor.

# Ingredients:

→ Chicken Wings

01 - Cooking spray
02 - Finely grated zest of 1 medium lemon (about 1 tablespoon)
03 - 1 teaspoon baking powder
04 - 1 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1.36 kilograms chicken wings, preferably party wings
07 - Lemon wedges, for serving (optional)

→ Chimichurri Sauce

08 - 2 cups coarsely chopped fresh parsley stems and leaves (about 1 medium bunch)
09 - 120 millilitres extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 medium jalapeño pepper, stemmed and halved (seeds removed for less heat if desired)
13 - 2 garlic cloves, peeled
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon red pepper flakes
16 - 1/2 teaspoon kosher salt, plus more to taste
17 - 1/4 teaspoon freshly ground black pepper, plus more to taste

# Steps:

01 - Line a rimmed baking sheet with aluminium foil and fit a wire rack on top. Coat the rack lightly with cooking spray. In a small bowl, combine lemon zest, baking powder, kosher salt, and black pepper.
02 - If chicken wings are whole, separate at the first and second joints to yield drumettes and flats, discarding tips. Pat wings completely dry with paper towels.
03 - Toss wings evenly with the lemon zest mixture to coat all surfaces. Arrange in a single layer on the prepared rack.
04 - Refrigerate the seasoned wings uncovered for at least 1 hour or up to 4 hours to promote skin crispness.
05 - Pulse fresh parsley, olive oil, red wine vinegar, lemon juice, jalapeño, garlic, oregano, red pepper flakes, kosher salt, and black pepper in a food processor until combined but still chunky. Adjust seasoning as needed.
06 - Preheat oven to 220°C. Allow wings to come to room temperature. Roast wings for 30 minutes, flip, then continue roasting until golden-brown and crisp, 25 to 30 minutes longer.
07 - Preheat grill for direct medium heat (about 175°C). Grill wings in a single layer, turning every 5 minutes until evenly browned and cooked through, 25 to 30 minutes.
08 - Transfer hot wings to a large bowl with chimichurri sauce and toss to coat. Serve immediately with remaining sauce and lemon wedges as desired.

# Notes:

01 - Chimichurri sauce can be prepared a day in advance; refrigerate in an airtight container and bring to room temperature before serving.
02 - Wings can be cooked on a grill pan over medium-high heat; cook undisturbed to develop grill marks, then flip and finish until fully cooked.
03 - Store leftover chimichurri in the refrigerator for up to 4 days; keep cooked wings in a separate container and reheat in an oven or air fryer for crisp skin.

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