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Argentinian Chimichurri Chicken Wings

Prep Time
30 min
Cook Time
30 min
Yields
6 - 8 servings

A bright chimichurri sauce adds freshness to chicken wings marinated in fragrant paprika and lightly charred on the grill. Sliced avocado served alongside helps cool you down between bites.

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ingredients

4
lb(s) chicken wings, split at the joint, wingtips removed and discarded
½
cup + 2 Tbsp extra-virgin olive oil
3
tbsp sweet paprika
Kosher salt and freshly ground pepper
3
tbsp red wine vinegar
4
cloves garlic, roughly chopped
½
cup packed fresh parsley leaves
½
cup packed fresh cilantro leaves
2
tbsp packed fresh oregano leaves
¼
cup ice cubes
1
jalapeno, stemmed, seeded and roughly chopped
Vegetable oil, for oiling the grill grates
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directions

Step 1

Combine the chicken wings, 1/4 cup of the olive oil and paprika in a large bowl, sprinkle liberally with salt and pepper then toss until evenly combined. Refrigerate for at least 2 hours or up to overnight.

Step 2

Meanwhile, make the chimichurri: Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the remaining 1/4 cup plus 2 tablespoons olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.

Step 3

Preheat a grill to medium. Brush the grill grates with vegetable oil. Grill the chicken wings, turning every 6 minutes, until golden brown, lightly charred at the edges and cooked through, about 25 minutes.

Step 4

Transfer the wings to a serving platter and season with salt to taste. Drizzle with some chimichurri sauce and serve the remaining sauce on the side.

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