Crispy Chimichurri Wings

Close up of crispy baked chimichurri chicken wings topped with garlic herb sauce and served with extra chimichurri on the side.

Crispy chimichurri wings combine crunchy, golden chicken wings with a fresh garlicky herb sauce for a bold alternative to classic buffalo wings.

Prep Time 15

Cook Time 50

Chimichurri Resting Time 30

Total Time 1 35

Servings Servings

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.

For extra crispy skin, broil for 2 to 3 minutes at the end, watching carefully to prevent burning.

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

Use baking powder, not baking soda. They are not interchangeable, and baking soda will give the wings an unpleasant flavour.

Dry the wings thoroughly before seasoning. Excess moisture prevents the skin from crisping properly in the oven.

Let the chimichurri sit for at least 30 minutes before serving. The flavour gets noticeably better as the herbs, garlic, and vinegar mingle.

For the best texture, drizzle the chimichurri over the wings just before serving instead of coating them heavily.

Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 5 days. Give it a stir before using. Tip: For more details, variations, and serving suggestions, check out my full chimichurri sauce recipe.

If making ahead, store the wings and chimichurri separately and combine only when ready to serve to keep the wings crispy.

Nutrition