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Few things are better than a platter of crispy chicken wings, especially when they’re finished with a generous spoonful of fresh chimichurri. The bright herbs, garlic, and vinegar cut through the richness of the wings perfectly, making every bite feel fresh and satisfying.
There’s something about the combination of hot, crispy chicken wings and cool, vibrant chimichurri that just works. The crackly skin soaks up just enough of the fresh herb sauce without losing its crunch, creating the perfect balance of texture and flavour. Whether you’re planning a game day spread, firing up the grill for a summer get together, or simply craving something a little different, these chimichurri chicken wings always disappear fast.
The chimichurri I use in this recipe is based on my authentic chimichurri sauce recipe, which delivers that classic combination of fresh parsley, garlic, olive oil, and red wine vinegar. If you’re feeling adventurous, you can also try them with my basil chimichurri for a slightly sweeter, more herb forward twist. Serve these wings alongside a batch of parmesan broccoli, a simple arugula salad, or a batch of sour cream smashed potatoes for a meal that’s guaranteed to keep everyone coming back for more.
✳︎ Why You’ll Love These Chimichurri Wings
- Crispy, golden skin with a fresh garlicky finish instead of heavy sauce.
- A fun alternative to buffalo wings when you’re craving something different.
- Perfect for game day, backyard BBQs, summer parties, and casual entertaining.
- The chimichurri can be made ahead, making prep easier when guests arrive.
- Bold, bright flavour from fresh herbs, garlic, and red wine vinegar in every bite.
Ingredient Notes for Crispy Chimichurri Wings
These chimichurri chicken wings rely on a short list of ingredients, but a few of them have a big impact on both flavour and texture. Here’s what matters most before you get started.
Fresh Herbs Make the Biggest Difference
Since chimichurri is made with just a handful of ingredients, fresh parsley is non-negotiable. It gives the sauce its vibrant colour and fresh, herbaceous flavour that pairs so well with crispy chicken wings. Wilted or tired parsley can leave the sauce tasting flat, so this is one ingredient worth buying fresh.
The chimichurri in this recipe is based on my authentic Argentinian chimichurri sauce, which combines parsley, garlic, olive oil, and vinegar for a bold, balanced finish. If you enjoy bright herb-based sauces, my citrus parsley sauce is another great option to keep in your recipe collection.
Red Wine Vinegar Keeps the Sauce Bright
Red wine vinegar is what gives chimichurri its signature tang and helps balance the richness of the wings. Without it, the sauce can taste heavy and one dimensional.
If you don’t quite have enough red wine vinegar on hand, white wine vinegar works well to make up the difference. I wouldn’t recommend replacing it entirely with regular white vinegar, which can be much sharper and overpower the fresh herbs.
Party Wings Crisp Up More Evenly
Split chicken wings, often labeled as party wings, are my preferred choice for this recipe. Since the flats and drumettes are already separated, they cook more evenly and develop more crispy edges than whole wings.
They’re also easier to season, easier to serve, and easier to eat. If you’re starting with whole wings, simply separate them before cooking for the best results. While you’re at it, don’t skip the baking powder. It helps draw moisture from the skin and is one of the keys to achieving that golden, crispy exterior without deep frying.
Tips for Crispy Chimichurri Wings
A few small details can make the difference between good wings and truly crispy chimichurri wings. These are the tips I rely on every time I make them.
- Pat the wings dry before cooking. Moisture is the enemy of crispy skin. Before seasoning the wings, use paper towels to thoroughly pat them dry. The drier the surface, the better the skin will brown and crisp up in the oven. If the wings look dry enough, give them one more pass. It makes a bigger difference than most people realize.
- Let the chimichurri sit before serving. Freshly made chimichurri is good, but chimichurri that’s had a chance to rest is even better. Giving the sauce at least 30 minutes allows the garlic, herbs, vinegar, and olive oil to meld together and develop a more balanced flavour. This little bit of patience pays off in every bite.
- Drizzle the chimichurri on just before serving. The goal is crispy wings with chimichurri, not wings swimming in sauce. Instead of heavily coating the wings, lightly drizzle or spoon the chimichurri over them just before serving. This keeps the skin crisp while still delivering plenty of fresh herb flavour.
- Don’t blend the chimichurri too smooth. A good chimichurri should have texture. The parsley and garlic should be finely chopped, not blended into a smooth puree. Over-processing can make the sauce look muddy and change its texture. A few quick pulses in the food processor create the perfect consistency and give the sauce that rustic look chimichurri is known for.
Andrea Says
Serve extra chimichurri on the side so everyone can add more as they like.
Chimichurri Wing Variations to Try
These crispy chimichurri wings are pretty hard to beat as written, but there are plenty of ways to put your own spin on them.
- Try basil chimichurri Instead. For a slightly sweeter, more herb-forward flavour, swap the traditional chimichurri for my basil chimichurri. It still brings plenty of freshness to the wings but with a softer, more aromatic finish.
- Add a little heat. If you like spicy wings, increase the red pepper flakes in the chimichurri or stir in a finely minced chili pepper. The extra heat plays beautifully against the bright herbs and garlic.
- Make it creamy. For a thicker/creamy sauce, whisk a few spoonfuls of Greek yogurt into the prepared chimichurri. It creates a cool, tangy sauce that’s especially good for summer gatherings and backyard barbecues.
- Finish with parmesan. A light shower of freshly grated Parmesan adds a salty, savoury layer that pairs surprisingly well with the fresh herbs. It’s a simple upgrade that makes the wings feel a little more indulgent.
- Add a citrus twist. A squeeze of fresh lemon or lime juice right before serving brightens everything up and adds another layer of freshness. This variation is especially nice when serving the wings with grilled vegetables or summer salads.
- Make them on the grill. If you’re already a fan of my grilled chicken wings, try grilling these chimichurri wings instead. The smoky, lightly charred flavour of the wings pairs beautifully with the fresh herbs, garlic, and tangy vinegar in the chimichurri.
What to Serve With Chimichurri Wings
These chimichurri wings are bold, fresh, and plenty satisfying on their own, but the right sides can turn them into a meal worthy of game day, backyard BBQs, and summer gatherings.
- Keep it fresh with a salad. A crisp iceberg lettuce salad or classic garden salad helps balance the richness of the wings while letting the chimichurri shine.
- Add something crunchy on the side. My creamy coleslaw or oil and vinegar coleslaw is a natural fit here. The tangy crunch complements the fresh herbs and garlic beautifully.
- Serve them with potatoes. Whether it’s a tray of parmesan fries, garlic butter smashed potatoes, air fryer french fries, or homemade home fries, you really can’t go wrong with crispy potatoes alongside crispy wings.
- Bring out the dipping sauces. Chimichurri may be the star, but a few extra sauces never hurt. Homemade blue cheese dressing, cilantro lime crema, mint yogurt sauce, and peppercorn ranch all make great additions to a wing platter.
- Round out a game day spread. Pair these wings with no tahini garlic hummus, chicken skin chips, or a batch of smoky lentil nachos for a spread that’s guaranteed to keep everyone hovering around the snack table.
FAQs
more chicken wing recipes to try
Can’t get enough wings? Here are a few more reader favourite wing recipes that deserve a spot on your next game day menu, backyard BBQ, or weekend snack spread.
- Easy Hot Wings. A classic spicy wing recipe with plenty of heat and crowd pleasing flavour.
- Blackened Wings. Loaded with smoky Cajun-inspired seasoning and a flavourful crust.
- Honey Garlic Chicken Wings. Sweet, sticky, garlicky, and always one of the first things to disappear.
- Salt and Vinegar Wings. Bold, tangy, and packed with that irresistible salt and vinegar chip flavour.
- Keto Garlic Parmesan Wings. Rich, cheesy, garlicky wings that prove low carb doesn’t have to mean low flavour.
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Crispy Chimichurri Wings
Ingredients
For the Wings
- 2 pounds split chicken wings (party wings)
- 1 tbsp baking powder (not baking soda)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
For the Chimichurri
- 1 bunch fresh flat-leaf parsley (washed and dried)
- 4 cloves garlic
- 2 tsp dried oregano
- ½ tsp red pepper flakes
- ½ cup red wine vinegar
- ½ cup extra virgin olive oil
- salt and pepper (to taste)
Instructions
Make the Chimichurri
- Remove the thick lower stems from the parsley and discard them. Add the parsley, tender stems, and garlic cloves to a food processor.
- Pulse until finely chopped but not pureed.
- Add the oregano and red pepper flakes and pulse once or twice to combine.
- Pour in the red wine vinegar and olive oil. Pulse briefly until combined but still slightly chunky.
- Season with salt and pepper to taste.
- Transfer the chimichurri to a bowl or jar and let it rest for at least 30 minutes to allow the flavours to develop.
Make the Chicken Wings
- Preheat the oven to 425°F and line a large baking sheet with foil and place a wire rack on top.
- Pat the wings completely dry with paper towels.
- In a large bowl, toss the wings with the baking powder, salt, garlic powder, black pepper, and smoked paprika until evenly coated.
- Arrange the wings in a single layer on the prepared wire rack, leaving a little space between each wing.
- Bake for 25 minutes. Flip the wings and continue baking for 20 to 25 minutes, or until deeply golden brown and crispy.
- Transfer the hot wings to a serving platter. Lightly drizzle or spoon the chimichurri over the wings just before serving. Serve immediately with extra chimichurri on the side.
Notes
Nutrition
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