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Chimichurri Chicken Wings




Source of Recipe


Unknown


List of Ingredients




1 cup warm water
3 Tblsp. kosher salt
2 bunches fresh flat-leaf parsley
2 Tblsp. fresh oregano
6 cloves garlic, peeled
1 cup extra-virgin olive oil
1 Tblsp. crushed red pepper
2 Tblsp. dry oregano
2 Tblsp. sweet paprika
1/2 tsp. cumin
1 tsp. freshly ground black pepper
1/2 cup white vinegar
2 Tblsp. red wine vinegar
1 cup diced roasted peppers
3 pounds chicken wings


Recipe



Mix the water and salt, and set aside. In a food processor, combine parsley, fresh oregano, garlic and olive oil, and pulse several times. Add the dry ingredients and the vinegars in a slow motion. Then slowly add the salted water until the sauce is well mixed. Transfer to a large bowl. This is your chimichurri sauce.

Disjoint the wing parts, discarding the flipper portion, rinse, drain and pat dry with paper towels. Steep in the chimichurri sauce, refrigerate and let marinate overnight.

Pre-heat grill or broiler. Cook wings about 4 inches from the heat, brushing frequently with chimichurri sauce, until nicely colored, about 4 minutes on all sides. Transfer wings to serving dish and drizzle with more sauce. Serves 6 (Makes 4 cups sauce).