I love a big, juicy grilled steak topped with chimichurri sauce. That herby concoction really complements that great beef flavor. But I had never tried it on poultry before. The first time I made chimichurri wings was one of the happiest food experiences I’ve had. I could not get enough. The wings, well, they were just air-fried. Nothing fancy, but good. Crunchy skin. Lightly seasoning. But oh, that chimichurri sauce. Man. That’s great stuff, and even greater on wings!
Good Dippin’ Too
I poured the chimichurri sauce over my wings before serving. I loved the sauce so much that I also poured some into small cups and served that on the side for wing dippin’. A double-dose of chimi greatness, if you will. This is a dish you’ll see me make time and time again.
Plan Ahead
If you have any leftover chimichurri sauce (the recipe below makes quite a bit) you’ll want to store it in the fridge. When it comes time to use it, don’t serve it cold, though. Set it out at least an hour beforehand to come to room temperature. Don’t rush it. Don’t microwave it. Don’t warm it in a saucepan. Don’t do anything other than watch it sit there. Oh and give it a stir before using.
Also try my pickle-brined wings.
Chimichurri Wings
Equipment
Ingredients
For the air fryer wings
- 6 chicken wings flats and drumettes separated, tips saved to make stock
- ½ teaspoon baking powder not baking soda
- 1 teaspoon Your favorite wing seasoning or more. avoid seasonings containing sugar
For the chimichurri sauce (makes enough for at least 2 batches of wings for 2 people)
- ½ cup olive oil
- ¼ cup fresh parsley chopped
- ¼ cup red wine vinegar
- ¼ cup sweet onion chopped
- 2 teaspoons oregano chopped (or use 1/2 teaspoon dried)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic minced
- ¼ teaspoon dried red pepper flake
Instructions
For the chimichurri sauce
- Combine all ingredients and set aside until ready to use. Give the mixture another stir before using.
For the air fryer wings
- Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
- Combine the baking powder and wing seasoning. Sprinkle over the wings and toss to coat.
- Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
- Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
- Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
- Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
- Divide wings between plates and top with plenty of the chimichurri sauce.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
