Chimichurri Chicken Wings

We don’t really pay attention to sports, but these easy Chimichurri Chicken Wings make us want to have a Super Bowl Party just so we can make them. Don’t they look so fresh and flavorful?

We first met husband and wife team Gabrielle Quinonez Denton and Greg Denton of Ox at a culinary event at The Resort at Paws Up. We love their bold, flavorful cuisine. When we saw that they had contributed this Chimichurri recipe to the new book, Acid Trip (c/o), we had to share. Author Michael Harlan Turkell had the brilliant idea to toss it with chicken wings and make his wonderful Chimichurri chicken wing recipe.


For parties, Super Bowl, or fun, make these Chicken wings with Chimichurri sauce recipe from Gabrielle Quinoa Denton and Greg Denton of Ox in Portland Oregon on The Taste Edit, from Acid Trip by Michael Harlan Turkell #wings #appetiezer #Chimichurri #chicken #recipe #portland


For more amazing recipes and tips from the Dentons, try their tips for grilling amazing salmon, their radicchio salad, these maple glazed carrots, and check out this collection of tips and tricks to up your grilling game.


Chimichurri Chicken Wings
2 Cups (480 ML)
  • ½ cup (65 g) Finely Minced Yellow Onion
  • ½ cup (25 g) Chopped Flat-Leaf Parsley
  • 1 tablespoon Chopped Fresh Oregano
  • 1 teaspoon Grated or Finely Minced Garlic
  • 1½ teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • ½ teaspoon Chile Flakes
  • 1 cup (240 ml) Olive Oil
  • ½ cup (120 ml) Red Wine Vinegar
  1. In a medium bowl, combine the onion, parsley, oregano, garlic, salt, pepper, and chile flakes.
  2. Pour in the olive oil and vinegar and mix well. Use immediately, or store, covered, in the refrigerator, for up to a couple of days. Use before the herbs start to brown. To keep for longer, combine all of the ingredients except the vinegar, then add the vinegar before serving.

Chimichurri Chicken Wings
  • 2 cups (480 ml) Chimichurri, see recipe above
  • 4 Jalapeño Peppers, 2 roasted, 2 raw (remove seeds), plus more to garnish, optional
  • ¼ cup (60 ml) Red Wine Vinegar
  • Olive Oil
  • 2 pounds (910 g) Chicken Wings, drummettes preferred
  • Salt
  • Parsley and Oregano, leaves picked, to garnish
  • 1 Yellow Onion, thinly sliced, to garnish
  1. In a blender, combine the chimichurri with the jalapeños, vinegar, and 1 tablespoon of olive oil. Set aside.
  2. Season the chicken wings with a liberal amount of salt and let sit for 10 minutes.
  3. Fire up a grill, or heat a grill pan over medium-high heat. Toss the wings in enough oil to coat, and then start cooking them, turning every so often, until you get a nice char on the exterior and they’re fully cooked through, about 20 minutes. When the wings are done, toss them in a bowl with the modified chimichurri sauce.
  4. Garnish with parsley and oregano leaves and thin slices of onion and, if you like, additional fresh, or even pickled, jalapeños.


From Acid Trip by Michael Harlan Turkell, published by ABRAMS c 2017. Photo credit: Michael Harlan Turkell

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