Chimichurri Chicken Wings on the Big Green Egg
Chimichurri chicken wings on the Big Green Egg with bold herb flavor and perfectly crisp skin. A unique grilled wing recipe worth making again.
Servings: 4
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.