A mix of parsley, cilantro, red pepper flakes, garlic and a healthy dose of olive oil makes these wings crisp on the outside and tender on the inside.
By Carolyng Gomes
These wings are quick to whip up, though they taste the best if left in a brine over night. This keeps them juicy and tender through the cooking process. The notion of a brine is something new to me. I never grew up with our chicken being brined, in the classical sense of using water, vinegar and spices. Our poultry, however, was always dry rubbed with various seasonings for up to 24 hours, then cooked in the oven or on the grill. This created a crust that was absolutely incredible, crispy and full of flavor. Since this recipe uses a sauce, which wouldn’t crisp up in the way that a dry rub would, I thought I’d try the brine.
Boy did it work wonders. And the wings still get that little bit of crispy crunch you know and love from brushing on the chimichurri half way through baking. If a crackle is what you are after, brine, then do a dry rub and let that set for 30 minutes, then bake half way without chimichurri, only applying the sauce half way through cooking time. You’ll thank me. A lot.
You could make these on the grill, charred to perfection, or throw them in the oven for a set-it-and-forget-it type of meal. With a side of quinoa and a fresh salad, all you need is a fork and you are good to go!
Carolyng loves to eat, loves to cook and loves to eat more. To her a recipe is more a list of suggestions, saving time doesn’t mean sacrificing on flavor and when in doubt, a splash or two (well, a nice pour) of wine never hurts. Welcome to her Cocina Latina, where South American and Latin fusion dishes are always on the menu.