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Grilled Chimichurri Wings CARLA HALL

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Get ready for any party with these delicious Grilled Chimichurri Wings!

ingredients
GRILLED CHIMICHURRI WINGS
24 chicken wings (wing tip removed, about 3 pounds)
1/4 cup olive oil
1 tablespoon hot paprika
Kosher salt and fresh ground black pepper (to taste)
CHIMICHURRI:
5 garlic cloves (peeled)
2-3 fresno chilies (roughly chopped, stem removed)
1 cup flat leaf parsley leaves
1 cup cilantro leaves and stems
3 sprigs fresh oregano leaves
2 tablespoons red wine vinegar
1/3 cup olive oil
Kosher salt and fresh ground black pepper (to taste)
GARNISH:
2 lemons (cut in half)
1/2 cup fresh parsley leaves (chopped)
1/2 cup fresh cilantro leaves (chopped)
hot sauce (to serve)

directions
For the Marinade: In a large bowl, add the chicken wings. Toss with with olive oil, hot paprika, salt and pepper. Place in a gallon zip top bag and refrigerate for 2 hours or overnight, if you wish.
For the Chimichurri: Into the carafe of a blender, add the garlic, fresnos, flat leaf parsley, cilantro, oregano, red wine vinegar, and olive oil. Season with salt and pepper. Puree until smooth. Separate the sauce into 2 bowls, one for brushing wings while they grill, the other for garnish.
For the Wings: Preheat a grill or grill pan over medium-high heat. While the grill is heating, remove the wings from the refrigerator and let them come to room temperature, about 20 minutes. Brush oil on the grill grates or grill pan. Place the wings on the grill, turning every 3-4 minutes and continually brushing with chimichurri for about 20 minutes, until the wings are cooked through. Remove the chicken wings and toss with additional chimichurri.
Place the halved lemons on the grill about 5 minutes before serving. Platter the wings and lemon and garnish with additional fresh parsley and cilantro.
Tip: Marinate the wings overnight for easy prep. Grill the wings in advance and keep warm in a 200ºF oven before serving.

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