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.
Recipe by The Taste Edit at