Buffalo Chimichurri Chicken Wings

Buffalo Chimichurri Chicken Wings Recipe

When it comes to game day snacks, backyard cookouts, or weeknight dinners with a little extra kick of heat, few dishes compare to Buffalo Chimichurri Chicken Wings. T

his recipe takes the best parts of classic crispy wings and pairs them with tangy buffalo sauce and a fresh chimichurri drizzle made with herbs, olive oil, and red wine vinegar. The result? Juicy, crispy skin wings bursting with flavor from two bold sauces that balance spice, tang, and freshness perfectly.

In this guide, we’ll walk through how to prepare, season, grill, and sauce these wings for maximum flavor while making sure they hit the right internal temperature for juicy, safe-to-eat results.

Why This Recipe Works

These chimichurri wings bring together two iconic flavor profiles in one dish. The kick of heat from buffalo sauce pairs perfectly with the freshness of fresh herbs like parsley and cilantro. Meanwhile, the red wine vinegar and lemon juice balance the richness of the butter and hot sauce, making every bite exciting.

Whether you’re cooking for game day, a summer cookout, or simply craving something bold, these Buffalo Chimichurri Chicken Wings will be the star of the table.

Ingredients You’ll Need for Buffalo Chimichurri Chicken Wings

To create these delicious chimichurri wings, gather the following:

• 5 pounds whole chicken wings
• 1 tbsp SPG (salt, black pepper, garlic powder)
• 2 tbsp BBQ rub
• 3 tbsp corn starch

Buffalo Sauce:

• ¼ cup Frank’s buffalo hot sauce
• 2 tbsp butter
• 1 tbsp honey
• ½ tsp smoked paprika

Chimichurri Ingredients

• ½ cup fresh parsley
• ½ cup fresh cilantro
• 4 cloves garlic, finely minced
• ½ cup olive oil
• 3 tbsp red wine vinegar
• Juice from 1 lemon
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp red pepper flakes

How to Make Buffalo Chimichurri Chicken Wings

1. Prep the Wings

Start by cutting the whole chicken wings at each knuckle to separate the drums from the flats. This ensures even cooking and gives you perfectly portioned crispy wings.

Place the wings in a large bowl and drizzle in a small amount of buffalo sauce to act as a binder.

Generously season the wings with SPG and your favorite BBQ rub.

Add the cornstarch and mix thoroughly—this coating helps guarantee that coveted crispy skin when smoked and grilled.

2. Smoke the Wings

Place the wings on your smoker set at 350°F. Cook for about 1 hour, flipping them halfway through to promote even cooking. The smoking process infuses the wings with a subtle depth of flavor, setting the stage for the bold sauces.

3. Make the Chimichurri

While the wings are cooking, prepare your fresh chimichurri. Hand chop fresh parsley, fresh cilantro, and garlic.

Combine them in a bowl with olive oil, red wine vinegar, lemon juice, salt, black pepper, and a pinch of red pepper flakes.

Mix well and let it rest at room temperature. This step allows the flavors to meld together for a bright, zesty finish.

4. Cook the Buffalo Sauce

In a saucepan over medium heat, combine the buffalo hot sauce, butter, honey, and smoked paprika. 

5. Finish on the Grill

Once the wings reach an internal temperature of 185°F, move them to grill grates over a higher temperature to finish.

This last step crisps the skin, making the wings irresistibly crunchy while locking in juiciness.

6. Sauce and Serve

Place the cooked wings in a large bowl, drizzle in the buffalo sauce, and toss until evenly coated.

Finally, spoon the fresh chimichurri over the top of the wings coated in buffalo sauce.

Mix the wings together thoroughly until everything is evenly coated.

Serve immediately and watch them disappear—these chimichurri wings are truly a next-level flavor experience.

Tips for Perfect Buffalo Chimichurri Chicken Wings

1. Crispy Skin Every Time: Cornstarch is your secret weapon. Combined with the higher temperature grill finish, it ensures every bite has that crunch.
2. Best Parts of the Wing: While both drums and flats are delicious, the flats often crisp up more evenly, while drums hold more meat.
3. Oil Options: Olive oil works great in the chimichurri, but you can swap in avocado oil for a more neutral flavor.
4. Storage: If you have leftovers, place the wings in an airtight container and refrigerate. Reheat at a higher temperature in the oven to keep them crispy.

Final Thoughts on Buffalo Chimichurri Chicken Wings

The key to great wings lies in balance—crispy skin, juicy meat, bold sauces, and a little tang to cut through the richness. This recipe delivers all of that in one bite. By smoking low and slow, finishing at a higher temperature on the grill grates, and topping with fresh chimichurri, you’ll have wings that impress any crowd.

Try them once, and these Buffalo Chimichurri Chicken Wings might just become your new favorite way to enjoy crispy wings with a gourmet twist.

​More Delicious Wing Recipes to try!

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Crispy lemon pepper chicken wings tossed in zesty lemon zest, cracked black pepper, and olive oil. These wings balance tangy brightness with bold spice, making them an irresistible game day favorite.

Chicken Wings & Fried Rice on the Griddle
Juicy chicken wings paired with flavorful fried rice cooked on the griddle. A complete meal with crispy wings, tender rice, vegetables, and seasoning—perfect for outdoor cooking and weeknight dinners.

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These chili garlic chicken wings pack a kick of heat with spicy chili paste and bold garlic flavor. Crispy skin meets fiery sauce, creating the ultimate appetizer for spice lovers.

Grilled Chimichurri Chicken Wings
Fresh herbs, olive oil, and red wine vinegar make these grilled chimichurri chicken wings irresistible. Crispy wings finished on hot grill grates and topped with bright chimichurri for bold, zesty flavor.

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