Crispy Wings with Chimichurri

This hearty red chimichurri chicken wings recipe transforms ordinary wings into a flavor explosion with its vibrant Argentinian-inspired sauce. The combination of crispy baked wings with the bold, tangy chimichurri creates a perfect appetizer that looks impressive but requires minimal effort.

I first made these wings for a weekend football party and they disappeared faster than any other dish. My friends now specifically request "those red sauce wings" whenever they come over, and I'm always happy to oblige since they're so simple to prepare.

Ingredients

• 3 pounds chicken wings: cut into wingettes and drumettes; these smaller pieces cook more evenly and get crispier than whole wings
• Salt and black pepper: the simplicity of this seasoning lets the chimichurri shine
• Roasted red peppers: the foundation of the sauce providing sweet smoky flavor
• Ajvar spread: this Balkan pepper spread adds complexity and depth to the sauce
• Fresh cilantro and parsley: the herbaceous backbone of any good chimichurri
• Garlic cloves: adds essential pungency; use fresh for the best flavor
• Olive oil: choose a good quality one as it carries the flavor
• Balsamic vinegar: adds sweetness and acidity that regular vinegar lacks
• Red pepper flakes: adjust according to your heat preference

Step-by-Step Instructions

Prepare the Wings:

Pat the wings completely dry with paper towels; this crucial step removes excess moisture that would prevent proper crisping. Season them generously with salt and pepper ensuring even coverage by tossing them well on your prepared baking sheet.

Bake to Perfection:

Arrange wings in a single layer with some space between each piece to promote air circulation and even browning. Bake at 425°F for 40-45 minutes until they develop that golden crispy exterior that provides the perfect contrast to the sauce.

Create the Chimichurri:

While wings bake combine all sauce ingredients in a food processor or blender. Pulse rather than fully blend; the sauce should have some texture to it not be completely smooth. This method allows the flavors to meld while maintaining the characteristic rustic quality of traditional chimichurri.

Coat and Serve:

Transfer the hot crispy wings to a large bowl and pour the vibrant chimichurri sauce over them. Toss thoroughly to ensure every wing gets a generous coating of the sauce. The heat from the wings will slightly warm the sauce releasing more of its aromatic qualities.

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The ajvar spread is truly the secret ingredient here. I discovered it at an international market years ago and have been incorporating it into recipes ever since. Its complex sweet pepper flavor with a hint of eggplant adds a dimension that's hard to replicate with other ingredients.

Make Ahead Options

The beauty of this recipe lies in its flexibility for entertaining. You can prepare components in advance to minimize day-of cooking stress. The chimichurri sauce actually improves after sitting for 24 hours as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days; bring to room temperature before using.

You can also season the wings a day ahead; keep them uncovered in the refrigerator overnight. This not only saves time but also acts as a dry brine, making the wings even more flavorful and ensuring crispier skin when baked.

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Variations To Try

While the traditional red chimichurri is fantastic don't be afraid to experiment with this versatile recipe. For a green version, substitute the roasted red peppers and ajvar with additional fresh herbs like oregano and more parsley. Add a jalapeño for extra heat.

For a spicier version, increase the red pepper flakes or add a fresh hot chile to the sauce. For a sweeter profile mix in a tablespoon of honey. You can also try this sauce on grilled steak, chicken thighs, or as a spread for sandwiches; the applications are endless.

Serving Suggestions

These wings make a stunning centerpiece for any appetizer spread. I like to serve them alongside cooling elements like a simple cucumber yogurt dip or classic blue cheese dressing. The contrast between the bold spicy wings and something cool and creamy creates a balanced experience.

For a complete meal, pair them with a crisp green salad dressed simply with lemon and olive oil. The acidity helps cut through the richness of the wings. Alternatively, serve with roasted potato wedges and grilled vegetables for a more substantial dinner.

Common Recipe Questions

→ What is ajvar spread and where can I find it?

Ajvar is a Balkan roasted red pepper and eggplant spread with a slightly smoky, sweet flavor. You can find it in international grocery stores, specialty food shops, or the international aisle of well-stocked supermarkets. If unavailable, you can substitute with additional roasted red peppers as noted in the recipe.

→ Can I make these wings ahead of time?

Yes! You can bake the wings and prepare the chimichurri sauce separately up to a day ahead. Store the wings in an airtight container in the refrigerator and reheat at 375°F for 10-15 minutes until crispy again. The sauce actually improves with time as flavors meld. Toss together just before serving.

→ How spicy is the red chimichurri sauce?

The red chimichurri has a moderate heat level from the red pepper flakes. You can easily adjust the spiciness by reducing the amount to 1/4 teaspoon for milder flavor or increasing to 1 teaspoon for extra heat. The roasted peppers and balsamic vinegar help balance the spice with sweetness and acidity.

→ Can I use frozen chicken wings for this recipe?

Yes, but thaw them completely and pat very dry with paper towels before cooking. Frozen wings contain excess moisture which can prevent crisping. You may need to extend baking time by 5-10 minutes, and consider placing them on a wire rack over the baking sheet to allow air circulation for maximum crispiness.

→ What sides pair well with these chimichurri wings?

These chimichurri wings pair beautifully with cooling sides like a simple cucumber salad, grilled vegetables, or a tangy coleslaw. For a complete spread, serve with crusty bread to soak up extra sauce, roasted potatoes with herbs, or a fresh green salad with a light vinaigrette dressing.

→ How long does the chimichurri sauce keep?

The red chimichurri sauce will keep for up to 1 week in an airtight container in the refrigerator. The olive oil may solidify slightly when cold, so bring to room temperature and stir before using leftovers. The flavors actually develop and improve after a day, making this a great make-ahead component.