• 2 lbs chicken wings or drumsticks
  • for the chimichurri sauce
  • 1 bunch parsley or cilantro, thick parts of the stems removed
  • 1 Tbsp red wine vinegar
  • 1 tsp lemon juice
  • 1 tsp sea salt
  • ½ tsp pepper
  • 1 tsp minced garlic
  • ¼ cup extra virgin olive oil
For serving:
  1. First, make the chimichurri sauce: combine the parsley, garlic, vinegar, lemon juice, salt and pepper in a food processor, until the parsley is completely chopped. Blend in the olive oil until all the ingredients are well incorporated. Reserve ¼ cup of the chimichurri and refrigerate this for later.
  2. Pat the chicken dry and place it in a large bowl. Pour the remaining chimichurri over the chicken, and mix it in with your hands.
  3. If you’re making this in advance and want to marinate the chicken, place it in a large sealable container or ziplock bag. Marinate in the refrigerator for an hour, or up to a whole day.
  4. Once you’re ready to cook, preheat the oven to 375. Bake for 45 minutes for wings, or 50-55 minutes for drumsticks, until cooked through. Broil on high for a few minutes, to get some crispy skin!
  5. Serve hot. Top with the extra chimichurri sauce, ranch dressing and hot sauce, if you dare!

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