CategoryDinnerDifficultyIntermediate
These chimichurri wings are vibrant, juicy, and packed with fresh herb flavor. Inspired by classic Argentine chimichurri sauce, this recipe uses cilantro, parsley, garlic, jalapeño, and La Criolla seasonings to create a bold marinade that doubles as a finishing sauce. Grilled over indirect heat, these wings develop smoky flavor while staying tender and juicy—perfect for backyard grilling or entertaining.
Recipe by: Chef Tony Rican (Average Guy Gourmet)
Website: AverageGuyGourmet.com
YouTube: Subscribe on YouTube Twitter: @agg_rican Facebook: Average Guy Gourmet Instagram: @average_guy_gourmet
Check out Tony's best-selling Puerto Rican cookbook that goes perfectly with La Criolla!
Servings: 4
Prep Time1 hr 15 minsCook Time45 minsTotal Time2 hrs
Ingredients:
2 lbs Chicken Wings & Flats
2 cups Cilantro, chopped
2 tsp La Criolla Chicken Seasoning
La Criolla Parsley, finely chopped
2 tbsp La Criolla Minced Garlic
1 Jalapeño, seeded and diced
½ cup Olive Oil
½ cup Red Wine Vinegar
2 tsp La Criolla Crushed Red Pepper Flakes
Salt, to taste
1In a large bowl, combine cilantro, parsley, La Criolla minced garlic, jalapeño, olive oil, red wine vinegar, crushed red pepper flakes, salt, La Criolla ground black pepper, and La Criolla chicken seasoning. Mix well to form the chimichurri sauce.
2Reserve about 1/4 cup of the chimichurri sauce for serving later.
3Add chicken wings to the remaining chimichurri marinade and toss until fully coated.
4Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
5Preheat grill for indirect heat (medium).
6Place wings on the grill over indirect heat. Cook, turning every 5 minutes, until fully cooked and lightly charred, about 35–45 minutes.
7Remove from grill and serve hot with the reserved chimichurri sauce spooned over the top.
Ingredients
Ingredients:
2 lbs Chicken Wings & Flats
2 cups Cilantro, chopped
2 tsp La Criolla Chicken Seasoning
La Criolla Parsley, finely chopped
2 tbsp La Criolla Minced Garlic
1 Jalapeño, seeded and diced
½ cup Olive Oil
½ cup Red Wine Vinegar
2 tsp La Criolla Crushed Red Pepper Flakes
Salt, to taste
Directions
1In a large bowl, combine cilantro, parsley, La Criolla minced garlic, jalapeño, olive oil, red wine vinegar, crushed red pepper flakes, salt, La Criolla ground black pepper, and La Criolla chicken seasoning. Mix well to form the chimichurri sauce.
2Reserve about 1/4 cup of the chimichurri sauce for serving later.
3Add chicken wings to the remaining chimichurri marinade and toss until fully coated.
4Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
5Preheat grill for indirect heat (medium).
6Place wings on the grill over indirect heat. Cook, turning every 5 minutes, until fully cooked and lightly charred, about 35–45 minutes.
7Remove from grill and serve hot with the reserved chimichurri sauce spooned over the top.
Notes
These chimichurri wings are vibrant, juicy, and packed with fresh herb flavor. Inspired by classic Argentine chimichurri sauce, this recipe uses cilantro, parsley, garlic, jalapeño, and La Criolla seasonings to create a bold marinade that doubles as a finishing sauce. Grilled over indirect heat, these wings develop smoky flavor while staying tender and juicy—perfect for backyard grilling or entertaining.
Recipe by: Chef Tony Rican (Average Guy Gourmet)
Website: AverageGuyGourmet.com
YouTube: Subscribe on YouTube Twitter: @agg_rican Facebook: Average Guy Gourmet Instagram: @average_guy_gourmet
Check out Tony's best-selling Puerto Rican cookbook that goes perfectly with La Criolla!
Servings: 4
Chimichurri Chicken Wings
