Chimichurri Chicken Wings Recipe

Chimichurri chicken wings are a flavorful, zesty twist on the classic party favorite. Packed with bold herbs and spices, this recipe begins with perfectly seasoned wings that are roasted or grilled to crispy perfection, then tossed in a vibrant chimichurri sauce. Whether you’re hosting a backyard barbecue or a game day gathering, chimichurri chicken wings deliver a savory and spicy kick that will wow your guests. Get ready to experience wings like never before—these are tangy, garlicky, and absolutely addictive. With minimal prep and explosive taste, it’s a must-try for any wing lover.

Why You’ll Love This Chimichurri Chicken Wings Recipe

These chimichurri chicken wings stand out thanks to their perfect balance of crispy skin, tender meat, and herbaceous sauce. The zesty lemon-infused seasoning creates a delicious crust, while the homemade chimichurri adds fresh and fiery depth. This recipe is highly versatile—roast or grill the wings to suit your preference. It also scales easily for small family dinners or large gatherings. Most importantly, it’s packed with flavor, easy to make, and a unique twist on a traditional favorite.

Ingredients

For the Chicken Wings:

• Nonstick cooking spray
• 1 tablespoon finely grated lemon zest (from 1 medium lemon)
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper (with additional to taste)
• 3 pounds of party-style chicken wings, separated into drumettes and flats
• Lemon wedges, for serving (optional)

For the Chimichurri:

• 2 cups coarsely chopped parsley, stems and leaves included
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)
• 1 medium jalapeño, halved and stemmed (remove seeds for a milder flavor)
• 2 garlic cloves, peeled
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon ground black pepper (plus additional as needed)

Step-by-Step: How to Make Chimichurri Chicken Wings

1. Prepare the Wings: Line a baking sheet with foil and place a wire rack on top. Coat the rack with nonstick spray. Mix the lemon zest, baking powder, salt, and pepper in a bowl. Pat the wings dry with paper towels and coat them generously with the seasoning mix.
2. Dry the Wings: Arrange the wings on the rack in a single layer. Refrigerate uncovered for 1 to 4 hours to dry out the skin.
3. Make the Chimichurri: Combine parsley, olive oil, vinegar, lemon juice, jalapeño, garlic, oregano, red pepper flakes, salt, and pepper in a food processor. Pulse 20-22 times until chunky but cohesive. Taste and adjust seasoning as needed.
4. Cook the Wings:
   • Option 1: Roast in a preheated 425°F oven. Roast for 30 minutes, flip, then roast another 25-30 minutes until crisp.
   • Option 2: Grill over medium heat (350°F), flipping every 5 minutes for 25-30 minutes until evenly browned.
5. Finish: Toss cooked wings in chimichurri. Serve with extra sauce and lemon wedges.

Helpful Tips

• Dry Wings Are Crispy Wings: Letting wings air-dry in the fridge helps achieve the crispiest texture.
• Use Fresh Herbs: For the best chimichurri, fresh parsley is a must.
• Adjust Spice Level: De-seed the jalapeño or reduce red pepper flakes for a milder sauce.
• Double the Chimichurri: It’s fantastic as a dip, marinade, or drizzle over veggies and steak.

Substitutions And Variations

• No Jalapeño? Try serrano pepper for extra heat or bell pepper for a mild alternative.
• Herb Swap: Use cilantro or a parsley-cilantro mix for a different flavor profile.
• Boneless Wings: Use boneless chicken bites for a kid-friendly option.
• Vegan Version: Substitute wings with cauliflower florets and bake or grill until crispy.

Storage Instructions

Refrigerate leftover wings in an airtight container for up to 4 days. To restore their crispiness, reheat in a 375°F oven for 10-12 minutes. Chimichurri sauce should be stored separately in a sealed jar and used within 5 days.

Nutritional Information

(Estimated per serving)

• Calories: 420
• Protein: 25g
• Fat: 32g
• Saturated Fat: 6g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 0g
• Sodium: 540mg

Serving Suggestions

Serve these wings as an appetizer or main dish alongside classic sides like roasted potatoes, grilled corn, or a crisp green salad. They pair well with cold beer, sparkling lemonade, or a chilled Sauvignon Blanc. Add extra chimichurri on the side for dipping!

Frequently Asked Questions About Chimichurri Chicken Wings

Can I make chimichurri chicken wings ahead of time? Absolutely. Season and dry the wings in advance and refrigerate until ready to cook.

Is chimichurri spicy? It can be! The heat level depends on whether you include the jalapeño seeds and how much red pepper you use. Adjust to your taste.

Can I bake instead of grill the wings? Absolutely. Baking yields a wonderfully crispy wing, especially when you dry them properly beforehand.

What if I don’t have a food processor? You can finely chop the chimichurri ingredients by hand and mix them together—it’ll still taste amazing.

Can I freeze leftover wings? Yes, freeze in a sealed bag for up to 2 months. Reheat in the oven until hot and crisp.

Conclusion

Thank you for joining me on this flavorful adventure with chimichurri chicken wings! I absolutely love how the zesty, herb-packed chimichurri elevates the crispy wings into something unforgettable. It’s a dish that’s not only easy to prepare but also bursting with flavor in every bite. Whether you grill them for summer vibes or roast them indoors, these wings are always a hit. I hope you enjoy crafting and sharing this delicious recipe as much as I do. Happy cooking, and thank you for being part of our food-loving community!