What is chimichurri sauce?
Chimichurri is an uncooked sauce that is typically seen in South American and Mexican cuisine that is eaten with grilled meat. The commonality is the use of fresh herbs, garlic and acidity.
My version:
In our house, we make jars of chimichurri to keep in our fridge as it is versatile with grilled meats and fish and a great way to get rid of leftover herbs. My version uses a combination of parsley and coriander, soy sauce, and lemon juice. Half the batch made in the recipe is used to marinade the wings, while the rest is reserved for after the wings are grilled for that extra freshness, colour, and punch of flavour.
The wings are appetizing with the lemon in the marinade with a bit of heat from the jalapenos and Thai chilis. The addition of soy sauce to the recipe adds colour to the wings and that extra umami flavour!
I cooked the wings in the oven and finished it off on the grill, but they can be cooked on the grill only. This method is helpful when you have a large party and want to save time.
Remember the recipe is a guideline, taste the chimichurri before adding in the chicken. You may want to adjust the spiciness or the salt level.
Spicy Chimichurri wings
Ingredients
- 3 cups parsley chopped including the stems Measurement based on chopped parsley. About 3 handfuls of unchopped
- 1 cup coriander chopped including the stems Measurement based on chopped coriander. About 1 handful of unchopped
- 2 jalapeno peppers diced remove the seeds for 1
- 4 Thai Chilis diced remove the seeds for 2
- 1/4 cup of red wine vinegar
- 4 cloves garlic
- 3/4 cup of lime juice About 3 limes
- 1/2 cup of lemon juice About 3 lemons
- 1/2 cup of extra virgin olive oil
- 1 cup of canola oil More as needed
- 2 tsp of salt
- 1/4 cup of soy sauce
- 30 wings with the tips removed. About 5 pounds
- A handful of Basil Rough chop
Instructions
- Using a food processor, chop the parsley and coriander.
Dice the jalapeno peppers and remove the seeds for 1.
Dice the Thai chilis and remove the seeds for 2.
Add the garlic, diced jalapenos and Thai chilis into the food processor with the parsley and coriander mixture. Pulse until the ingredients are finely chopped.
Add the lime juice, lemon juice, canola oil, olive oil, soy sauce and salt to the food processor. Pulse until the ingredients are just mixed. Taste and adjust to your liking for acidity, saltiness, and consistency.
Portion the mixture in half. In a bowl, add the chicken wings and half the chimichurri mixture. Mix well. Store in a ziplock bag or container and refrigerate for at least 4 hours or overnight. Add the remaining chimichurri in an airtight container or jar and place in the fridge.
Take the wings out of the fridge 30 minutes before cooking them. Remove the remaining chimichurri out of the fridge at least 30 minutes before cooking the wings. Preheat the oven to 385 degrees F. Place the wings on a baking tray and bake for 30 minutes. They should be cooked through (165° Fahrenheit or 75° Celsius).
Finish the wings on the grill. As the wings are cooked, the grill helps to add colour to the wings mainly.
Toss the wings in the reserved chimichurri sauce and top with fresh basil. Serve immediately.
Recipe Notes
Top the wings with any fresh herbs you have handy including coriander or Thai Basil. If you like it extra spicy, top the wings with diced chilis.
Spicy chimichurri wings
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[Event] I Heart Farmers Retreat hosted by Mairlyn Smith - Mary's Happy Belly
May 19, 2022 at 12:10 pm[…] recently made a chimichurri chicken wing recipe (chicken recipe here) and mixed canola oil with extra virgin olive oil for the base. I like the runnier consistency of […]