If you love chicken wings, you absolutely need to give this Grilled Chimichurri Chicken Wings recipe a try. This recipe is loaded with simple ingredients and it’s honestly a favorite thing of mine to make.
If you’ve never had chimichurri, you absolutely need to give it a try. It’s one of my favorite things to add to a steak or to dress up some grilled chicken. Homemade chimichurri adds some delicious, bright citrusy flavors in every bite
One of the best parts about it, is that it only takes about 5 minutes to make. Simply hand chop all of the fresh herbs and garlic, then mix the remaining ingredients together and you have the ultimate flavor upgrade. Be sure to give this recipe a try the next time you’re grilling out!
Ingredients you will need
Protein: Chicken Wings
Chimichurri: Fresh flat leaf parsley or curly parsley, fresh cilantro, garlic, red wine vinegar, olive oil, lemon juice, salt, pepper, red pepper flakes
You can use avocado oil as an alternative – I would not recommend using vegetable oil.
How to make Grilled Chimichurri Chicken Wings
Fire up the smoker/grill
Begin by firing up your grill/smoker and get it set to 275°F. I used my Nomad Grill for this cook, but you can also use a pellet grill to make the cook a bit easier. I smoked these with cherry wood chunks because I love the sweet smoke flavor profile it gives off.
Preparing the wings
I always buy whole wings from the grocery store because they are cheaper. Separate the drums and flats by cutting each section of the wing at the knuckle. Keep the drums and flats then either discard the wing tips or put them to use buy making some homemade chicken broth.
Once they wings are cut up, season them with a salt, pepper, garlic powder blend then add in the corn starch. Corn starch helps get some crispy skin on the chicken wings.
Place all of the wings directly on the grill grates and set them up so that they are cooking with indirect heat for 30 minutes.
Preparing the Chimichurri
While the chicken is smoking, it’s time to assemble the chimichurri. The key to a good chimichurri is to hand chop all of the fresh parsley, fresh cilantro and garlic.
I never use a food processor for this part. It blends the ingredients into a paste and you loose the texture the chimichurri provides. I would highly recommend blending everything together and using it for chicken marinades. Place it in a ziplock bag with some boneless chicken breasts, chicken thighs or whole chickens for a few hours and you’ll have some super delicious chicken.
Once you have all of the fresh herbs hand chopped, combine all of the chimichurri ingredients in a bowl then mix them thoroughly and set aside for later. You can also prepare a few hours ahead of time, just make sure you store the chimichurri at room temperature in an airtight container.
Cooking the chicken
When the chicken has smoked for 30 minutes, increase the grill to a higher temperature. Grill the chicken over direct heat flipping them every 1-2 minutes – this will help get some nice and crispy wings. Keep an eye on the wings with an instant read meat thermometer. Once they reach an internal temperature of 185°F, remove them from the grill and place them in a large bowl.
Add in some of the chimichurri and toss the wings in the bowl until they are full coated. You can also serve the chimichurri on the side and use it as a dipping sauce instead.
Another great option to make is a red chimichurri sauce by adding in some roasted red peppers. This will give an added level of flavor to any meal you put this on.Print
- 3 pounds of chicken wings
- 1/4 cup parsely
- 1/4 cup cilantro
- 4 cloves of garlic
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- Juice from 1 lemon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- Season wings with salt, pepper, garlic and add in 1 tbsp of corn starch to help crisp up the skin.
- Smoke wings at 275F for 30 mins using cherry wood
- Make fresh chimichurri by hand chopping the parsley, cilantro and garlic. Combine chopped ingredients with lemon juice, red wine vinegar, olive oil, salt, pepper and red pepper flakes.
- Finish the wings over direct heat flipping every couple of mins until they hit an internal temp of 185°F
- Place the wings in a bowl, add chimichurri and toss them until coated.
- Prep Time: 10 minutes
- Cook Time: 60 minutes