Chimichurri Chicken Wings

  • Prep + Cook Time
    1 Hours
  • Servings
Where to Buy


  • 2 pounds Georges Farmers Market chicken wings
  • 2 teaspoons baking powder
  • 2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon chile powder
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Chimichurri (recipe below)
  • Lime Wedges, for serving
  • Parsley or Cilantro, for garnish

For the Chimichurri

  • 1 cup packed fresh parsley leaves
  • 1 cup packed fresh cilantro leaves
  • 3 cloves garlic, roughly chopped
  • 1 small shallot, roughly chopped
  • 1 red jalapeno, roughly chopped
  • 1/2 cup extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • Kosher salt
  • Freshly ground black pepper


    1. Combine spices in a small mixing bowl. Pat chicken wings dry with paper towels. Sprinkle rub evenly on both sides of the chicken wings.
    2. Cook chicken wings in oven or air fryer:
      • Air Fryer: preheat on 400°F.  Spray with nonstick cooking spray.  Add chicken wings in a single layer, leaving a space between each wing and set timer for 18 minutes, carefully flipping the wings halfway through cooking.
      • Oven: preheat oven to 450°F.  Line a baking sheet with aluminum foil.  Lightly coat an oven-safe cooling rack with nonstick cooking spray and set in baking sheet.  Remove chicken wings from marinade and place in a single layer on rack, leaving space between each wing.  Roast for 20 minutes, then flip and cook for an additional 15-25 minutes, until chicken is cooked through.
    3. Place wings in a large mixing bowl and spoon 2/3 of the chimichurri mixture over the wings.  Toss to coat.  Serve with remaining chimichurri on the side.

    For the Chimichurri

    1. Combine all ingredients in a food processor and pulse until combined but still a bit chunky.  Season generously with Kosher salt and freshly ground black pepper.  Allow flavors to meld for at least 15 minutes before serving.

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