Red Chimichurri Chicken Wings

These Red Chimichurri Chicken Wings are seriously crispy! But let’s face it, these wings are really ALL about that red chimichurri sauce and this sauce is the bomb! Best of all, these wings are baked, so no need to feel guilty!

Red Chimichurri Sauce

I have to admit to you all that I have an addiction, and that addiction is to red chimichurri sauce. If you’re familiar with it’s more common green brother, then you are in for a treat! It’s out of this world, so delicious and so versatile you can use it on steaks, pork, veggies, chicken wings like I did, on sandwiches or burgers – the sky is the limit!

What Is Chimichurri?

Chimichurri is an uncooked sauce that originated in Argentina. It’s chock full of garlic and parsley, swimming in bright red wine vinegar. I absolutely love the herbaciousness of this condiment and you can find my own take on it here.

Red chimichurri

Now red chimichurri packs all that fresh parsley and garlic that we’ve come to know and love, but instead we’re going to use Avjar spread, a spread made up of mostly egg plant and peppers, as well as some nice roasted red peppers. I’ve also added some red pepper flakes for some heat. This recipe is straight from a Brazilian BBQ restaurant here in Calgary called Bolero, so you know it’s certified tasty!

Ingredients In Red Chimichurri Wings

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Chicken wings

• Chicken – Wings and drumettes trimmed and cleaned.
• Seasoning – Salt and pepper.

Red chimichurri

• Roasted red peppers – I like to just pick these up in the jar, this will add some sweetness and complexity to our wings.
• Avjar spread – If you’ve never tried this spread I highly recommend you pick some up. I like to spread it on bread or even on crackers it’s so good. If you’re not able to find any I’ve included instructions for making your own below.
• Herbs – Fresh cilantro and parsley, believe me we want fresh for this recipe.
• Garlic – Fresh is best but if jarred is all you have on hand keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
• Olive oil – If you have some good stuff lying around feel free to use it!
• Vinegar – We’re using balsamic today for it’s rich complex flavor.
• Red pepper flakes – This component will add some heat to our dish, feel free to omit if you’re spice averse.
• Seasoning – Salt and pepper.

How To Make Red Chimichurri Wings

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Prepare the oven: Preheat oven to 425 F degrees. Line a baking sheet with parchment paper. Pat the wings dry with paper towels.
• Crisp the wings: Place the wings in a bowl and season them generously with salt and pepper or place them all on the prepared baking sheet, season with salt and pepper then toss well. Arrange them on the baking sheet so that they’re in a single layer. Bake for about 40 to 45 minutes or until they’re golden crisp.
• Make the red chimichurri: While the wings are baking, prepare the chimichurri sauce by placing all the sauce ingredients into a food processor or blender and pulse a few times until everything is finely chopped.
• Finish the wings: Transfer the chicken wings to a large bowl then pour as much of the chimichurri sauce over the wings as you wish and toss well, then serve.

How To Make Your Own Avjar Spread

I usually find Ajvar at my local grocery store, or any European stores would carry them as well. However, if you cannot find it, no worries!

Ingredients

• Roasted red peppers – About 5 bell peppers worth.
• Garlic – 5 cloves.
• Eggplant – 1 medium sized eggplant that’s been cooked, cooled, and had the innards scraped out. Discard the skin but keep the scraped out flesh.
• Olive oil – 1/4 cup of the stuff.
• Vinegar – 1 tablespoon of white vinegar.
• Salt & pepper – 1/4 teaspoon of salt and pepper to taste.

Instructions

• Combine the peppers, garlic, and eggplant in a food processor and blend till chopped before adding the remaining ingredients and blending till smooth. Transfer this to a sauce pan and bring to a simmer over high heat before reducing the heat and allowing to further simmer for 20 – 30 minutes. Allow to cool and it’s ready to use!

What Else Can I Use Red Chimichurri With?

There’s so many dishes that this sauce can be slathered over or dunked in. In my opinion it goes fantastically with any protein so feel free to use it to add some punch to your next dinner!

• You can use it in place of the quasi green chimichurri used in this Matambre recipe.
• Garlic Butter Steak Bites
• Creamy Polenta With Grilled Steak
• Roast Chicken
• Bacon Wrapped Chicken Bites
• Pork Tenderloin
• Pork Fajitas

At the end of the day I just recommend having fun with this condiment and pairing it with anything you want to add some color and flavor to, if that means dousing it over scrambled eggs in the morning I won’t stop you!

Want Ultra Crispy Wings?

I love baked wings because they’re easy and healthier than their fried alternative but if you really want that fried crunch to your chicken wings then I’ve included some directions below on how exactly to achieve that.

• Heat a quart of vegetable oil in a deep fryer or large skillet till it reaches 375 F degrees. Add the chicken wings and allow to fry till done, around 10 minutes, before removing from the oil and allowing to drain on paper towel
• Toss the wings with the red chimichurri sauce as instructed above.

Tips For Making The Best Red Chimichurri Chicken Wings

• My wings already came pre-cut into wingettes and drumettes, but if they are not, remove the wing tip then cut them vertically through the joint. Discard the wing tip.
• If your wings aren’t golden and crispy after 45 minutes, turn the broiler on and broil them for about 3 more minutes, watching them carefully as they could burn quickly.
• If you cannot find Ajvar spread and don’t feel like making it, you can substitute it with more roasted red peppers.

Storing Leftover Red Chimichurri Chicken Wings

Chicken wings

These can be kept in the fridge in an airtight container for 3 – 4 days. You can also freeze them separately on a baking sheet till frozen through before transferring to an airtight container and storing in the freezer for up to 3 months. Allow to thaw in the fridge overnight before heating back up in the oven when ready to eat.

Chimichurri sauce

This sauce stores beautifully! In an airtight container it’ll keep in the fridge for up to 2 weeks while in the freezer it’ll keep for 3 months.

Avjar spread

This homemade sauce will keep in your fridge in an airtight container for several weeks if it isn’t devoured before then!

Craving More Wings? Try These Delicious Recipes:

• Crispy Baked Salt and Pepper Chicken Wings,
• Spicy Baked Chicken Wings
• Crispy Baked Parmesan Chicken Wings,
• Honey Garlic Chicken Wings
• Vietnamese Chicken Wings

Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram

Red Chimichurri Chicken Wings

5 from 2 votes

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

Author: Joanna Cismaru

Serves: 6

Print Pin Rate

These Red Chimichurri Chicken Wings are seriously crispy! But let's face it, these wings are really ALL about that red chimichurri sauce and this sauce is the bomb! Best of all, these wings are baked, so no need to feel guilty!

Ingredients

• 3 lbs chicken wings cut into wingettes and drumettes
• 1/2 tsp salt
• 1/2 tsp black pepper ground

For Red Chimichurri Sauce

• 1/2 cup roasted red peppers
• 1/2 cup ajvar spread
• 1/4 cup cilantro
• 1/4 cup parsley
• 4 cloves garlic
• 1/3 cup olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper ground

US Customary - Metric

Instructions

• Preheat oven to 425 F degrees. Line a baking sheet with parchment paper. Pat the wings dry with paper towels.
• Season the wings generously with salt and pepper. You can do this by placing them in a bowl and seasoning them with salt and pepper or as I do by placing them all on the prepared baking sheet, season with salt and pepper then toss well. Arrange them on the baking sheet so that they're in a single layer. Bake for about 40 to 45 minutes or until they're golden crisp.
• While the wings are baking, prepare the chimichurri sauce by placing all the sauce ingredients into a food processor or blender and pulse a few times until everything is finely chopped. 
• Transfer the chicken wings to a large bowl then pour as much of the chimichurri sauce over the wings as you wish and toss well, then serve.

Video

Recipe Notes

My wings already came pre-cut into wingettes and drumettes, but if they are not, remove the wing tip then cut them vertically through the joint. Discard the wing tip. 

If your wings aren't golden and crispy after 45 minutes, turn the broiler on and broil them for about 3 more minutes, watching them carefully as they could burn quickly.

If you cannot find ajvar spread, you can substitute it with more roasted red peppers.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

Nutrition Information:

Calories: 391kcal (20%)Carbohydrates: 2g (1%)Protein: 22g (44%)Fat: 31g (48%)Saturated Fat: 7g (44%)Cholesterol: 94mg (31%)Sodium: 705mg (31%)Potassium: 252mg (7%)Vitamin A: 605IU (12%)Vitamin C: 15.8mg (19%)Calcium: 31mg (3%)Iron: 1.6mg (9%)

Course:Appetizer

Cuisine:Argentinian

Keyword:baked wings, chicken wings, chimichurri sauce, red chimichurri sauce

Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!