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Home / Recipes
55 minutes
4.28 from 18 votes
12 Comments

Red Chimichurri Chicken Wings

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  • 492
by: Joanna Cismaru
07.21.20

This post may contain affiliate links. Please read my disclosure policy.

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!

chicken wings covered in red chimichurri with jalapenos

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 for red chimichurri sauce laid out in front of a food processor

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 – Use as much or little as you like.
  • 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.
red chimichurri blended in a food processor

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.
closeup of chicken wings covered in red chimichurri and topped with jalapenos

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!

overhead of chicken wings covered in red chimichurri topped with jalapenos

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

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overhead shot of red chimichurri chicken wings garnished with sliced jalapenos

Red Chimichurri Chicken Wings

4.28 from 18 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 pounds chicken wings cut into wingettes and drumettes
  • 1/2 teaspoon salt
  • 1/2 teaspoon 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 tablespoon balsamic vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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!
  • 492

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Greg Howard says

    June 18, 2020 at 9:58 am

    I find adding some non-aluminum baking powder to chicken when baking it adds to a crispy skin texture. Even when using a rub, I will mix the powder in before cooking in the oven.

    Reply
  2. Julie says

    December 14, 2017 at 7:30 pm

    Where can I buy ajvar spread? Can ajvar spread be replaced with something else? The link you provided says the item is no longer available.

    Reply
    • Joanna Cismaru says

      December 14, 2017 at 8:26 pm

      I usually find Ajvar at my local grocery store, or any European stores would carry them as well.

      Reply
  3. LaTrice says

    September 3, 2017 at 11:14 pm

    Ain’t no thing like a chicken wing. LOL!!!! Can’t wait to make this recipe very soon!!! 🙂

    Reply
  4. Yooying says

    August 30, 2017 at 4:35 am

    5 stars
    Looks super good~~ Thank you for sharing the recipe! Can’t wait to try this recipe! Gonna give it to my sister 😀

    Reply
  5. Connie says

    August 23, 2017 at 6:47 pm

    I am on my way to the supermarket right now to buy all the ingredients to make this sauce!

    Reply
    • Joanna Cismaru says

      August 23, 2017 at 7:37 pm

      That’s great, hope you like it!

      Reply
  6. Rosemarie Carneal says

    August 23, 2017 at 12:33 pm

    Jo –

    Is there any good way to reach you for answers to some questions I have about 2 or 3 recipes that we loved
    Have written twice but don’t get answered
    Maybe the wrong address?
    Don’t know but sure would like to contact you
    In the meantime –
    Love your blog and your recipes so much – have tried several and never been disappointed
    Please let me know how to reach OR to leave you alone – LOL!
    Thanks for bunch for everything – especially our latest loves – the Blueberry Galettes AND the Tiramisu!

    Reply
    • Joanna Cismaru says

      August 23, 2017 at 1:07 pm

      Hi Rosemary! You can always reach me here on the blog by leaving a comment, or email me at info@jocooks.com.

      Reply
  7. Hofterzielbeek says

    August 23, 2017 at 3:11 am

    Wow! This Red Chimichurri Chicken Wings looks soo tempting and irresistible that i can’t wait to try it. Thanks for sharing this delicious recipe.

    Reply
    • Joanna Cismaru says

      August 23, 2017 at 8:52 am

      My pleasure, hope you try it!

      Reply
  8. Barbara FoodFfs says

    August 22, 2017 at 3:31 pm

    5 stars
    Podravka ajvar! Greetings from Croatia 😀

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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