Baked Chimichurri Chicken Wings
These wings get extra crispy without a fryer. A little cornstarch, a little baking powder, high heat, and patience—that’s it. No fryer, no mess. The key is letting your wings come to room temperature and getting out as much moisture as possible.
The winner here, though, is a bright and herby chimichurri.
Parsley, garlic, shallot, olive oil, vinegar, and enough red pepper flakes to keep things interesting. It cuts through the richness of the wings perfectly and makes the whole thing feel lighter, fresher, and somehow harder to stop eating.
These are the kind of wings that start as an appetizer and accidentally become dinner.
Why You'll Love It
Crispy without frying: The oven does all the work
Bright, balanced flavor: Chimichurri keeps things fresh
Minimal ingredients: Simple but layered
Perfect for entertaining: Easy to scale up
Better than takeout: And significantly less messy
Ingredients
Chimichurri
1 cup parsley leaves, packed and finely chopped
1 small shallot, finely diced
½ olive oil
¼ cup red wine vinegar
2 garlic cloves
½ lemon, juiced
1 teaspoon, red pepper flakes
Baked Wings
2 pounds chicken wings
½ tablespoon, corn starch
½ tablespoon, baking powder
1 tablespoon, House Seasoning
Considerations
Dry wings = crispy wings: Moisture is the enemy here. Pat them thoroughly dry before seasoning.
Don’t skip the baking powder: It helps create that crispy exterior without frying.
Use a wire rack if possible: Air circulation helps crisp every side evenly.
Sauce at the end: Tossing too early softens the skin—wait until serving.
Serving Suggestions
With ranch or blue cheese dressing
Alongside fries or roasted potatoes
As part of a game day spread
With celery and crunchy vegetables
Straight off the sheet pan standing in the kitchen
Variations
Spicier Version: Add more red pepper flakes or hot sauce to the chimichurri.
Citrus Forward: Add lemon zest for extra brightness.
Creamy Chimichurri Dip: Mix leftover chimichurri into mayo or sour cream.
Grilled Version: These work beautifully on the grill instead of the oven.
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper and a wire rack. If you don’t have a wire rack, just flip the wings every 5-10 minutes for maximum crispiness
Prep the wings. Let your wings come to room temperature. Pat the wings very dry with paper towels. The skin should feel stiff.
Season. In a large bowl, preferably with a lid, toss or shake the wings with cornstarch, baking powder, and House Seasoning until evenly coated. There shouldn’t be any seasoning remaining on the sides of the bowl.
Bake. Arrange the wings in a single layer and bake for 40–45 minutes, flipping halfway through, until crispy and golden brown. Be sure not to overcrowd the pan. Wings are done when the internal temperature is 165 degrees, but I like to take these to 185 for a more luscious wing.
Make the chimichurri. While the wings cook, finely chop the parsley and shallot. In a bowl, combine parsley, shallot, lemon juice, olive oil, red wine vinegar, garlic cloves, and red pepper flakes. Stir well.
Drizzle and serve. When the wings are done, I like to serve them all on a platter and drizzle the chimichurri over the top. You can toss your wings, but I think the drizzle keeps the wings from getting a bit soggy.
