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If you are looking for a wing recipe that breaks away from the usual buffalo sauce routine, these Chimichurri Chicken Wings on the Big Green Egg are a bold change of pace. Fresh herbs, garlic, olive oil, and a touch of acidity create a vibrant marinade that gives these wings a completely different flavor profile from your typical game day fare.
Most people think of chimichurri as something reserved for steak, but the bright, herb-forward flavors work surprisingly well with chicken wings. As the wings grill over live fire, the marinade builds layers of savory flavor that make these stand out from the usual dry rub or sauce-covered crowd. These are messy in the best possible way, packed with fresh flavor, and perfect when you want to put something unexpected on the table. Now sit back, grab an ice-cold lager, fire up the Big Green Egg, and let’s make a wing recipe your guests will not see coming.
Table of Contents
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Making the Chimichurri Marinade
There are plenty of variations of chimichurri out there, but for this cook I kept things simple and focused on bold, fresh flavor. Olive oil, red wine vinegar, fresh parsley, cilantro, jalapeño, garlic, and red pepper flakes come together to create a bright, herb-packed marinade with just enough heat.
Finely chop the herbs, jalapeño, and garlic, then combine everything in a bowl and mix well until fully incorporated. The olive oil brings richness, while the vinegar adds the acidity that gives chimichurri its signature punch.
Before marinating the wings, set aside a portion of the chimichurri for finishing the cooked wings later. This keeps that fresh herb flavor bright and gives the finished dish an extra pop right before serving. The remaining chimichurri will be used as the marinade, delivering the bold flavor that makes this recipe such a fun change from the usual wing lineup.
Big Green Egg Setup and Preheating
Set up your Big Green Egg for indirect cooking using the convEGGtor and bring the temperature up to 350°F. This moderate cooking temperature allows the wings to cook through evenly while giving the herb marinade time to develop flavor without burning too aggressively over direct heat.
Once the Egg is stabilized at temperature, you are ready to get the wings on and let the live fire do its thing.
Cooking the Wings
Place the marinated wings on the Big Green Egg and cook indirectly at 350°F for about 45 minutes to 1 hour, flipping occasionally so they cook evenly and develop color on all sides.
Use an instant-read thermometer to check doneness and cook until the wings reach an internal temperature of about 190°F to 195°F. Unlike chicken breasts, wings benefit from the higher finishing temperature because the extra heat helps break down connective tissue and creates a more tender bite. The goal is juicy meat that pulls cleanly from the bone with plenty of grilled flavor.
Finishing and Serving the Wings
Once the wings come off the Big Green Egg, transfer them to a large bowl while they are still hot. Toss them with the reserved chimichurri sauce so the fresh herbs and garlic coat every wing without losing their bright flavor on the grill.
Finish with fresh chopped cilantro and sliced jalapeños for an extra layer of freshness and heat.
Serve immediately while hot with plenty of napkins nearby. These wings are messy, bold, and a great change of pace from the usual buffalo wing routine. Perfect for game day, backyard parties, or anytime you want to put something unexpected on the table.
Final Thoughts
If you are tired of the same old buffalo wings, these Chimichurri Chicken Wings on the Big Green Egg are a great way to shake things up. The herb-packed chimichurri marinade brings bright, bold flavor, while the live fire adds just enough char and smokiness to make these wings seriously addictive.
What makes this recipe fun is that it feels familiar enough to please wing lovers but different enough to surprise people. The fresh chimichurri tossed on the hot wings right before serving keeps the flavor vibrant and makes these stand out from the usual sauce-heavy crowd.
Whether you are cooking for game day, a backyard gathering, or just want something different for dinner, this is one of those recipes worth keeping in your wing rotation.
Chimichurri Chicken Wings FAQ
Can I marinate chicken wings overnight?
Yes. Marinating the wings for several hours or overnight gives the chimichurri time to work into the meat and build deeper flavor. Just do not skip reserving some fresh chimichurri for finishing the wings after cooking.
Why cook chicken wings to 190°F or higher?
Wings contain more connective tissue and fat than chicken breasts, so they actually benefit from a higher finishing temperature. Cooking them to 190°F to 195°F helps create tender meat that pulls cleanly from the bone.
Can I cook these wings over direct heat?
You can, but the fresh herbs and garlic in the chimichurri marinade can burn quickly over direct flame. Indirect cooking is the better method for this recipe because it allows the wings to cook evenly without scorching the marinade.
What should I serve with chimichurri chicken wings?
These wings pair well with grilled vegetables, roasted potatoes, a simple salad, grilled corn, or cold beer. If you want a more complete meal, rice and grilled vegetables work really well too.
Can I make chimichurri ahead of time?
Absolutely. Chimichurri can be made a day ahead and stored in the refrigerator. Just give it a stir before using, and always reserve a fresh portion for tossing with the finished wings.
How do I store leftover wings?
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to bring back some texture before serving.
Chimichurri Chicken Wings on the Big Green Egg
Ingredients
- 2 lbs chicken wings, drums and flats separated
- 2 cups fresh cilantro, finely chopped
- 1 cup fresh parsley, finely chopped
- 4 garlic cloves, minced
- 2 tsp red chili flakes
- 1 jalapeño, minced
- ½ cup olive oil
- ½ cup red wine vinegar
- Kosher salt to taste
Instructions
- Set up your Big Green Egg for indirect cooking using the convEGGtor and preheat to 350°F.
- In a bowl, combine olive oil, red wine vinegar, chopped parsley, chopped cilantro, minced jalapeño, minced garlic, and red pepper flakes to make the chimichurri.
- Reserve about 1/3 of the chimichurri sauce for finishing the wings after cooking.
- Place the chicken wings in a large bowl or resealable bag and pour the remaining chimichurri over them. Toss well to coat evenly.
- Cover and refrigerate the wings for at least 4 hours, or overnight for best flavor.
- Place the marinated wings on the grill grate over indirect heat.
- Cook the wings for 45 minutes to 1 hour, flipping occasionally so they cook evenly and develop color on all sides.
- Use an instant-read thermometer to check doneness and cook until the wings reach an internal temperature of 190°F to 195°F.
- Remove the wings from the Big Green Egg and transfer them to a large bowl.
- Toss the hot wings with the reserved chimichurri sauce.
- Garnish with fresh chopped cilantro and sliced jalapeños.
- Serve immediately while hot.
Nutrition information is automatically calculated, so should only be used as an approximation.
