Description
Crispy chicken wings dressed in a bright, herbaceous chimichurri sauce perfect for game day or dinner parties.
Ingredients
- 2 pounds (about 900 g) chicken wings, tips removed or whole, separated into flats and drumettes if desired
- 1 cup (packed; about 30 g) fresh parsley, chopped
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- 4 cloves garlic, minced (about 2 tsp)
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top.
- Make the chimichurri: combine chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper in a bowl. Stir until blended.
- Reserve about 1/3 cup of the chimichurri for finishing. If you like, toss the wings with 2–3 tablespoons of the chimichurri to season them lightly.
- Pat wings very dry with paper towels. Place them in a single layer on the rack. This promotes even heat and crisping.
- Bake for 30–40 minutes, turning once halfway through. Wings are done when the internal temperature reaches 165°F (74°C) and the skin is golden and crisp. For extra crispness, broil 1–2 minutes at the end while watching closely.
- Remove wings from the oven. Toss them in the reserved chimichurri so each wing is coated. Serve immediately.
Notes
Make chimichurri ahead of time; it keeps well in the fridge for 2–3 days. Serve with napkins and a bowl for discarded bones if making for game day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Argentinian