Ingredients
4
4 servings
- •1 large shallot, minced
- •5 cloves garlic, minced
- •1 large jalapeño, minced
- •½ cup red wine vinegar
- •2 teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •1 teaspoon red pepper flakes
- •¼ cup finely chopped fresh parsley
- •¼ cup finely chopped fresh cilantro
- •½ cup extra-virgin olive oil
- •1 lb chicken wings
Instructions
- In a large bowl, combine the shallot, garlic, jalapeño, and red wine vinegar. Let sit for about 10 minutes.
- Season the mixture with the salt, black pepper, and red pepper flakes. Add the parsley and cilantro and mix to incorporate.
- While whisking, slowly and evenly stream in the olive oil. The chimichurri should be thick and slightly chunky.
- Add the chicken wings to a baking dish or large bowl. Pour about two-thirds of the chimichurri sauce evenly over the wings (reserve the rest for serving). Cover and marinate in the refrigerator for at least 2 hours, or overnight.
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Arrange the marinated wings on the prepared baking sheet, spacing about 1 inch apart. Bake for 45 minutes, or until deep golden brown and the internal temperature reaches 165°F (75°C).
- Serve the wings immediately with the reserved chimichurri sauce for dipping.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 468
- Carbohydrate: 1g
- Fat: 43g
- Fiber: 25g
- Protein: 17g
- Sugar: 0g
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