Grilled Chimichurri Chicken Wings

Name: Grilled Chimichurri Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South American
Ingredients: 10 cloves garlic, sliced; 1 small shallot, chopped; 1 bunch cilantro; 2 habanero peppers; 1/2 lime, juiced; 3 tbsp red wine vinegar; 1 tbsp dried oregano; 1 tbsp onion powder; 1 tbsp kosher salt; 1 tbsp smoked paprika; 1/2 cup olive oil; 3 lbs chicken wings; 1 wood chunk for smoking

Grilled chicken wings coated in a vibrant, herbaceous chimichurri sauce made from fresh cilantro, garlic, habaneros, and red wine vinegar. The smoky char from the grill pairs perfectly with the bright, spicy sauce for a South American-inspired appetizer.

🌍South American 🏷️Chimichurri 🏷️Chicken wings 🏷️Grilled chicken wings 🏷️Spicy Habanero

🏷️

🏷️Cilantro

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TikTok

Total

45 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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Ingredients

10 cloves garlic, sliced
1 small shallot, chopped
1 bunch cilantro
2 habanero peppers
1/2 lime, juiced
3 tbsp red wine vinegar
1 tbsp dried oregano
1 tbsp onion powder
1 tbsp kosher salt
1 tbsp smoked paprika
1/2 cup olive oil
3 lbs chicken wings
1 wood chunk for smokingoptional

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Instructions

1
In a food processor, combine sliced garlic, chopped shallot, cilantro, habanero peppers, lime juice, red wine vinegar, dried oregano, onion powder, kosher salt, and smoked paprika.
2
Pulse the ingredients until finely chopped, then stream in the olive oil to combine. The sauce should be coarse, not a smooth puree.
3
In a large bowl, add a few spoonfuls of the chimichurri sauce to the raw chicken wings and toss to marinate. Reserve the rest of the sauce for later.
4
Prepare a charcoal grill for indirect heat. Place the marinated wings around the outer edge of the grill grate, away from the direct heat of the coals.
5
For extra flavor, add a wood chunk directly onto the hot coals to create smoke.
6
Grill the wings, turning occasionally, until they are cooked through, golden brown, and crispy. This should take about 25-30 minutes.
7
Once cooked, transfer the hot wings to a clean, large bowl.
8
Pour the reserved chimichurri sauce over the hot wings.
9
Toss the wings thoroughly to ensure they are evenly coated in the sauce.
10
Serve immediately, with extra sauce for dipping if desired.

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Tips & Notes

Pro tips

Pat wings dry before grilling to achieve crispy, charred skin and better browning.
Marinate wings in a portion of the chimichurri, then reserve the remaining sauce fresh to toss with hot wings just before serving for bright, vibrant flavor.
Oil your grill grates well and preheat to medium-high heat (around 400°F) to prevent sticking and create even char.
Toss wings in chimichurri while still hot so they absorb the sauce; serve immediately for the best contrast between smoky and fresh herb notes.

Substitutions

Habanero peppers → jalapeño or serrano (milder heat, adjust to 1-2 peppers)
Red wine vinegar → white wine vinegar or apple cider vinegar (similar acidity, slightly different flavor profile)
Cilantro → flat-leaf parsley or a 50/50 blend (less citrus-forward, more subtle herb flavor)
Smoked paprika → sweet paprika (omit smoke note but keeps color and flavor)

Storage & make-ahead

Store leftover wings and chimichurri in separate airtight containers for up to 3 days. Reheat wings gently in a 325°F oven for 10 minutes to restore crispness.

Equipment

grill or grill pan · meat thermometer · food processor or blender (for chimichurri)

Common Questions

Can I make the chimichurri sauce ahead of time?

Yes. Chimichurri keeps refrigerated for up to 5 days in an airtight container. Make it 1-2 hours before serving for best flavor development.

How long should I marinate the chicken wings?

Marinate for at least 2 hours, but 4-8 hours yields deeper flavor. Don't exceed 24 hours or the acid will begin breaking down the meat texture.

How do I know when the wings are done on the grill?

Wings are done when internal temperature reaches 165°F (74°C) at the thickest part and the skin is charred and crispy, usually 12-15 minutes depending on heat.