topped with Chimichurri sauce
Here we go with another chicken wing recipe! If you know me by now, you know I love a good chicken wing and that I rarely discriminate. Here, I wanted to bring you wings made in two ways. Both are baked but one dredged with cornstarch for an even crunchier bite.
If I had to choose, I honestly couldn’t because they are both perfect in their own way and because I decided to make a delicious and easy chimichurri sauce to top them off with, well, how can you go wrong?! there is just no way!
Chimichurri sauce is classic in Latin America and we cook chicken, beef and seafood in it or have it drizzled over. It’s a perfect compliment to any dish.
PRO TIPS ABOUT CHIMICHURRI SAUCE:
Make extra because you can use it to top anything you have sitting in your fridge or you can cook some steaks on the grill and have a perfect sauce to top it with.
You don’t need a food processor to make chimichurri sauce. Personally, I like chunky so I chop it all by hand. But if you like it smooth and creamy, feel free to use a food processor to achieve your desired consistency.
Beer Soaked Chicken Wings
If going with NAKED wings
- 14 whole chicken wings renders 28 pieces
- 2 beer bottles I used Samuel Adams Boston Lager
- 2 tbs adobo divided in half
If going with CRUNCHY wings add this to ingredients
- 1/2 cup cornstarch for dredging
For Chimichurri Sauce
- 1 fresh parsley bunch chopped as finely as possible
- 1/4 fresh cilantro bunch or 1 tbs semi dried cilantro
- 1/3 cup olive oil add more if needed
- 1 tbs red wine vinegar
- 1 tbs fresh lime juice
- 1 tbs minced garlic
- red pepper flakes to taste I did about 1/4 tsp for mild
- 1/4 tsp oregano
- Cut wings into 3 parts and toss the tip.
- Rinse well. Drain well.
- Add beer of choice, cover and refrigerate for 2 to 4 hours.
- Preheat oven to 425º degrees.
- Once wings are ready, place them on a baking pan lined with a rack or cookie sheet. This will allow hot air to circulate all around the wings.
- If you are planning to make them crunchy, then dredge them very lightly in cornstarch and place on that very same rack. Like me, in the video, you can choose to try naked and crunchy at the same time, side by side.
- Once wings are all set. Sprinkle about 1 tbs of adobo over the wings.
- Place in oven and cook for 25 minutes.
- While those start to cook, let's prepare the chimichurri sauce.
- Chop the parsley as finely as you'd like.
- Chop the cilantro as well.
- Add olive oil, red wine vinegar, lime juice, minced garlic, red pepper flakes and oregano.
- Mix well. Add extra olive oil if desired. You can even add extra lime and some salt if desired.
- Allow the chimichurri sauce to sit at room temperature until wings are ready.
- Turn wings over after the first 25 minutes and sprinkle another 1 tbs of adobo over them.
- Cook them for another 20 to 25 minutes or until golden.
- Once done, add chimichurri sauce to taste and toss until the wings are well coated.