Red Chimichurri Chicken Wings (Print-Friendly Version)
Perfectly crispy baked wings coated in vibrant red chimichurri sauce featuring roasted peppers, fresh herbs and tangy balsamic vinegar.
# What You'll Need:
→ Chicken Wings
01 -
3 pounds chicken wings, cut into wingettes and drumettes
02 -
½ teaspoon salt
03 -
½ teaspoon ground black pepper
→ Red Chimichurri Sauce
04 -
½ cup roasted red peppers
05 -
½ cup ajvar spread (or substitute with additional roasted red peppers)
06 -
¼ cup cilantro
07 -
¼ cup parsley
08 -
4 cloves garlic
09 -
⅓ cup olive oil
10 -
2 tablespoons balsamic vinegar
11 -
½ teaspoon red pepper flakes
12 -
¼ teaspoon salt
13 -
¼ teaspoon ground black pepper
# How to Make It:
01 -
Preheat the oven to 425℉. Line a baking sheet with parchment paper. Pat the chicken wings dry with paper towels.
02 -
Place the chicken wings in a bowl or directly on the prepared baking sheet. Season with salt and black pepper, then toss to coat evenly. Arrange the wings in a single layer on the baking sheet.
03 -
Bake the chicken wings for 40 to 45 minutes or until golden and crispy. If needed, broil for an additional 3 minutes for extra crispiness, keeping a close eye to avoid burning.
04 -
Combine roasted red peppers, ajvar spread, cilantro, parsley, garlic, olive oil, balsamic vinegar, red pepper flakes, salt, and black pepper in a food processor or blender. Pulse until the ingredients are finely chopped and blended.
05 -
Transfer the baked chicken wings to a large bowl. Pour the desired amount of chimichurri sauce over the wings and toss well to coat evenly. Serve immediately.
# Additional Tips:
01 -
If your wings aren’t pre-cut, remove the wing tips and cut through the joint to separate wingettes and drumettes. Discard the wing tips.
02 -
If ajvar spread is unavailable, roasted red peppers can be used as a substitute.