If you’re craving wings, these Chimichurri Wings are just what you need! Made with simple ingredients like olive oil, lime juice, fresh herbs, and bold spices, they’re packed with zesty goodness. Bake or air fry them for crispy, delicious wings that are perfect everytime!

Chimichurri Wings

Once upon a time, I thought you could only serve chicken wings deep fried, coated in buffalo sauce, and served with a ramekin of ranch dressing. It was the only way that made sense.

But then this thing happens where you get older and your tastebuds change and mature a bit.

This chimichurri chicken wings recipe made me realize that wings don’t really need to be served in typical hot wing fashion for them to be delicious.

Let me tell ya, my chimichurri wings are the BEST wings I’ve ever eaten. And I’ve eaten a ton of chicken wings!

I’m beginning to drool a little over here. I mean, just look at these beauties.

They are simple as can be to make.

Why You’ll Love My Chimichurri Wings

Crispy Wings with a Fresh Kick: These wings come out perfectly crispy, with the chimichurri giving a fresh kick of flavor. The mix of lime zest, fresh herbs like parsley and cilantro, and garlic powder makes every bite taste amazing.
Easy Prep and Cleanup: You only need one large bowl to mix the wings with the chimichurri, then bake them on a parchment paper-lined sheet.
Perfect for Any Cooking Method: Whether you’re using the oven or air fryer, these wings cook beautifully. The higher temperature creates crispy skin, and you can easily adjust the time based on how crispy or tender you want them.
Great for Game Day or Super Bowl: These chimichurri wings are ideal for any game day or Super Bowl party. Make sure to set some aside for yourself before they disappear!

And if you love chimichurri, you should also make my Chimichurri London Broil. It’s so good!

Ingredients and Substitutions for Chimichurri Wings

Chicken wings (drums & flats): A mix of drumettes and wing flats gives you some variety, but you can use all drumettes or all flats if you prefer. Both crisp up beautifully and get that crispy skin everyone loves.
Extra virgin olive oil: Olive oil helps the chimichurri stick to the wings and adds a rich flavor. If you don’t have olive oil, you can use vegetable oil or avocado oil as substitutes.
Fresh cilantro (minced): Cilantro is definitely an essential ingredient for these wings. It gives you the familiar taste of chimichurri that you love.
Fresh parsley (minced): Flat-leaf parsley works best here, but curly parsley will do in a pinch. Parsley and cilantro make the chimichurri mixture super flavorful.
Lime juice and zest: The juice and zest of limes add a tangy, citrusy kick. This brightens up the wings and balances the savory and spicy flavors. Lemon juice can work as a substitute if you’re out of limes.
Honey: Honey adds a touch of sweetness to balance the heat and tang. If you’re doing Whole30 or cutting out sugar, you can leave it out. Maple syrup is another option if you prefer a different kind of sweetness.
Ground cumin: Cumin brings a warm, earthy flavor that pairs well with the fresh herbs and lime.
Ground chili powder: Chili powder adds a mild kick of heat and smoky flavor. If you want more spice, you can substitute this with a spicier blend or add some hot sauce.
Garlic powder: A must for this chimichurri mixture! Garlic powder provides a deep, savory flavor that blends well with the other spices.
Red pepper flakes (optional): If you like your wings with a kick of heat, don’t skip the red pepper flakes
Salt & black pepper (to taste): Salt enhances all the flavors, and black pepper adds a bit of spice.

How to Make Chimichurri Wings

1. Preheat the oven: Start by heating your oven to 450°F. This high temperature will help the wings develop crispy skin while cooking.

2. Make the chimichurri sauce: In a large bowl, mix together the olive oil, fresh cilantro, fresh parsley, lime juice, lime zest, honey, ground cumin, ground chili powder, garlic powder, red pepper flakes (if using), salt, and black pepper. Set aside about 1/3 cup of the chimichurri mixture to glaze the cooked wings later.

3. Marinate the wings: Place the chicken wings in the large bowl with about half of the chimichurri mixture. Next, you’ll give it a good mix. I like to put on plastic gloves and then use my hands to make sure that the wings are evenly coated. Let the wings sit at room temperature for 30-60 minutes so they can absorb all the flavors.

4. Prepare the baking sheet: Line a large baking sheet with parchment paper. This makes cleanup super easy and prevents the wings from sticking. Dredge the wings in the marinade once more before laying them in a single layer on the prepared baking sheet.

5. Bake the wings: Reduce the oven temperature to 400°F. Bake the wings for 25 minutes. Flip them over and cook for another 20-25 minutes, or until they fully cooked with an internal temperature of at least 165°F.

6. Glaze and serve: They cook up beautifully, y’all. Make sure you give the wings a little brushing with some of the reserved chimichurri just before serving. If you’ve got any left, you can serve it on the side for dipping.

How to Cook Chimichurri Wings in an Air Fryer

These chicken wings are delicious no matter how you cook them. However, I did a side-by-side comparison between the two methods the last time that I made these, and I think that I slightly prefer the air fryer just by a pinch because they get a tad bit crisper in there.

Preheat the air fryer: Set your air fryer to 380°F. Preheating ensures even cooking and crispy wings with a golden brown finish.
Arrange the wings in the air fryer basket: Place the marinated wings in a single layer in the air fryer basket. Avoid overcrowding the basket so the wings cook evenly and get that crispy texture you’re looking for. You may need to cook the wings in batches, depending on the size of your air fryer.
Cook the wings: Cook the wings at 380°F for 25-30 minutes. Halfway through cooking, flip the wings so they cook evenly on both sides. The internal temperature of the wings should reach at least 165°F.
Glaze and serve: Once the wings are cooked, brush them with the remaining chimichurri sauce you set aside earlier. This adds an extra layer of flavor and freshness. Serve the wings hot!

Ways to Serve Chimichurri Wings

Sweet Potato Fries: Crispy on the outside and soft on the inside, sweet potato fries add a touch of sweetness that pairs well with the tangy chimichurri.
Black Bean and Corn Salsa: My delicious Black Bean and Corn Salsa complements the fresh herbs and spices in the wings.
Garlic Roasted Vegetables: A mix of roasted root veggies goes great with these wings.
Coleslaw: A crunchy, creamy southern coleslaw helps balance the heat from the wings with its cool texture.
Avocado Salad: A simple salad with avocado, tomatoes, and red onions tossed in olive oil and lime juice makes a perfect side for my wings.
Potato Wedges: Oven-baked crispy potato wedges make for a hearty, satisfying side dish for baked wings.
Homemade Guacamole and Chips: I love eating my creamy bacon guacamole alongside my wings.

How to Store Leftover Chimichurri Chicken Wings

Cool the wings: Let the wings cool to room temperature before storing them.
Use an airtight container: Place the cooled wings in an airtight container to keep them fresh.
Refrigeration: Store the container in the fridge for up to 3-4 days.
Freezing option: If you want to store the wings for longer, you can freeze them. Place them in a ziplock bag or airtight container, and they’ll last up to 2-3 months in the freezer.
Reheating the wings: To reheat, use the oven or air fryer for the best results. Preheat the oven to 375°F (190°C) or the air fryer to 350°F (175°C), and heat the wings until they’re warmed through and the skin becomes crispy again, about 10-15 minutes. Avoid using the microwave, as it can make the wings soggy.

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Chimichurri Chicken Wings

Ingredients

2 pounds chicken wings mix of drums & flats
1/2 cup extra virgin olive oil
1/3 cup fresh cilantro minced
1/4 cup fresh parsley minced
the zest from 2 limes
the juice from 2 limes
1 heaping tablespoon honey (leave out if doing Whole30)
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 tablespoon garlic powder
a few pinches red pepper flakes optional
salt & pepper to taste

Instructions

Preheat your oven to 450.
Mix together all the ingredients except for the chicken wings to make the chimichurri. Set aside about 1/3 cup of the chimichurri for later to glaze the cooked wings with.
Place the chicken wings in a large bowl. Pour the remaining chimichurri (not the 1/3 that you reserved!) over the chicken wings and give it a good toss to completely coat. Let sit at room temperature for 30-60 minutes.
Place parchment paper over large baking sheets. Dredge the wings in the marinade again and then place them in an even layer on the baking sheets. Bake at 400 for 25 minutes. Flip the wings and cook for another 20-25 minutes - until they have reached the doneness that you desire. Brush generously with the remaining sauce.
Alternatively; cook the wings in the air fryer at 380 for about 25-30 minutes.

Chimichurri Wings: The Best Baked Chicken Wings Recipe