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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!
- 3 lbs chicken wings cut into wingettes and drumettes
- 1/2 tsp salt
- 1/2 tsp black pepper ground
For Red Chimichurri Sauce
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.
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.
Calories: 391kcal | Carbohydrates: 2g | Protein: 22g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 705mg | Potassium: 252mg | Vitamin A: 605IU | Vitamin C: 15.8mg | Calcium: 31mg | Iron: 1.6mg