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! 
Chimichurri Wings
- Total Time: 1 hour 25 mins
- Yield: 4 1x
Description
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.
Ingredients
- 1 lb (450 g) wings, raw
- 2 cups (480 ml) water
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) table salt
- 1/2 tbsp black pepper, fresh cracked
- 1 1/2 tbsp red pepper flakes
- 1/2 cup (120 ml) parsley, fresh
- 1/2 cup (120 ml) cilantro, fresh
- 4 cloves garlic
- 1/2 cup (120 ml) olive oil
Instructions
- In a medium bowl combine wings, water, vinegar, table salt, 1/2 tbsp black pepper and 1/2 tbsp red pepper flakes. Let wings sit in brine for 1 hour or up to 24 hours in refrigerator.
- Preheat oven to 450F.
- Remove wings from brine and pat dry on paper towels.
- Place on a greased baking sheet.
- In a food processor combine parsley, cilantro, garlic, olive oil and chili flakes. Pulse until a thick sauce forms. Transfer half to bowl with wings and toss until each piece is covered.
- Transfer wings to oven and bake for 15 minutes.
- Flip wings over and brush second side with remaining chimichurri safe. Bake for an additional 10 minutes.
- Turn the oven to broil for an additional 3 minutes for super crispy wings.
- Prep Time: 1 hour
- Cook Time: 25 mins
- Category: Main
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 440
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- Grilled Lamb Chops with Chimichurri
- Baked Salmon with Basil Chimichurri and Crispy Thyme Fries
Frequently Asked Questions
How long should I brine the wings, and can I skip the brine?
The brine (2 cups water, ¼ cup apple cider vinegar, ¼ cup table salt, black pepper, and red pepper flakes) can be as short as 1 hour, but the article says the wings taste best if left overnight — up to 24 hours in the refrigerator. The author describes the brine as working “wonders” for keeping the wings juicy through the high-heat bake, so skipping it will give you less tender results.
Why is the chimichurri applied halfway through baking rather than at the start?
The article explains that a sauce (unlike a dry rub) won’t crisp up the same way. Applying chimichurri only in the last 10 minutes — after the initial 15-minute bake at 450°F — gives the wings time to start browning before the herb-and-oil coating goes on. Adding it too early would steam the skin rather than crisp it.
How do I get the crispiest possible wings?
The article offers a specific tip: brine, then do a dry rub with the seasonings and let that set for 30 minutes, bake halfway through without chimichurri, then apply the sauce for the final 10 minutes. Finish with 3 minutes under the broiler — step 8 lists this broil step as the path to “super crispy wings.”
Can I make these on the grill instead of the oven?
Yes — the article explicitly says you can grill the wings, “charred to perfection,” or use the oven for a set-it-and-forget-it approach. Either method works after the brine; just apply the remaining chimichurri halfway through cooking the same way you would in the oven.
Great recipe!