In a blender, combine the chimichurri with the jalapeños, vinegar, and 1 tablespoon of olive oil. Set aside.
Season the chicken wings with a liberal amount of salt and let sit for 10 minutes.
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.
Garnish with parsley and oregano leaves and thin slices of onion and, if you like, additional fresh, or even pickled, jalapeños.
Recipe by The Taste Edit at https://thetasteedit.com/chimichurri-chicken-wings/