BEST CHIMICHURRI WING SAUCE: Your New Favorite GREEN WING SAUCE Recipe

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Chimichurri Wing Sauce
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Table of Contents: Chimichurri Wing Sauce

Tired of the same old buffalo sauce? Imagine crispy chicken wings dancing in a vibrant, herb-packed sauce that’s equal parts zesty, garlicky, and just a touch fiery – a flavor adventure that’ll turn your game-day snack or weeknight dinner into a standing ovation.

Introduction: Chimichurri Wing Sauce

Picture this: a sun-drenched Argentinian grill, sizzling cuts of meat kissed by the bold, emerald-green sauce that’s stolen hearts worldwide. Now, imagine that iconic chimichurri recipe – traditionally served with steak – reinvented as a show-stopping chicken wing sauce.

This Chimichurri Wing Sauce isn’t just a condiment; it’s a passport to a culinary fiesta where fresh herbs, pungent garlic, and tangy vinegar create magic on crispy wings.

Perfect for grill masters and busy home cooks alike, this green wing sauce transforms ordinary wings into a restaurant-worthy treat. Whether you’re hosting a summer barbecue, jazzing up weeknight dinners, or impressing guests at holiday gatherings, its bright flavors work year-round.

The blend of fresh parsley, cilantro, and olive oil delivers garden-fresh vibes, while capers and red pepper flakes add briny depth and gentle heat that’s customizable for any palate. Unlike heavy cream-based sauces, this Argentinian-inspired gem lets the chicken shine while adding vibrant personality.

It’s gluten-free, naturally dairy-free, and ready in 15 minutes – a multitasker that’s equally divine drizzled over roasted veggies or grilled fish. Ready to make taste buds tango?

Alternate Names & Variations

Known in some circles as:

  • Argentinian Green Wing Sauce
  • Grilled Herb Wing Dressing
  • Zesty Parsley-Cilantro Dip

Variations: Swap cilantro with mint for a Mediterranean twist, or add smoked paprika for deeper warmth. Prefer creamier texture? Blend in avocado!

Ingredients: Chimichurri Wing Sauce

Chimichurri Wing Sauce
  • 1⅓ cups fresh parsley leaves (stems removed for smoother texture)
  • ⅔ cup fresh cilantro leaves (or substitute flat-leaf parsley)
  • ½ cup extra-virgin olive oil (good quality for best flavor)
  • 3 tablespoons red wine vinegar (apple cider vinegar works in a pinch)
  • 6 garlic cloves, minced (roast garlic for a sweeter profile)
  • 1 tablespoon capers (drained; adds salty brightness)
  • 2 teaspoons dried oregano (Mexican oregano preferred)
  • 1 teaspoon kosher salt (adjust to taste)
  • ½ teaspoon red pepper flakes (double for spicy wings!)

Step-by-Step Instructions

  1. Prep Herbs: Rinse parsley and cilantro, then pat dry thoroughly (excess water dilutes flavor).
  2. Blend Base: In a food processor, pulse parsley, cilantro, garlic, capers, oregano, salt, and red pepper flakes until finely chopped. Chef Tip: Pulse – don’t purée – for ideal texture.
  3. Emulsify: With processor running, slowly stream in olive oil and vinegar until emulsified (about 45 seconds). Shortcut: Hand-chopping herbs works but requires finer mincing.
  4. Rest & Marinate: Let sauce sit 30+ minutes before serving; flavors intensify beautifully overnight. Pro Move: Toss wings in half the sauce before baking/grilling, reserve the rest for dipping.
  5. Adjust & Serve: Taste and adjust salt or heat. Toss cooked wings in sauce or serve on the side.

Recipe Card

Prep Time: 15 minutes
Cook Time: 0 minutes (sauce only)
Total Time: 15 minutes + resting
Servings: 4 (makes ~1.5 cups)
Calories: ~150 per serving

Why This Recipe Works & Expert Tips

This Chimichurri Wing Sauce shines because it balances acidity (vinegar), fat (olive oil), and freshness (herbs). Unlike store-bought sauces, the raw garlic provides punchy depth that mellows as it rests while capers elevate umami notes.

Expert Tips:

  • For easy comfort food for family dinners, double the batch and freeze half.
  • Grill wings skin-side down first for maximum crispiness to hold the sauce.
  • Use as a marinade for shrimp skewers or drizzle over grain bowls.

Storage, Freezing, and Reheating Tips

Store in an airtight container in the fridge for up to 5 days. Freeze in ice cube trays for single-use portions (thaw overnight in the fridge). To revive leftover sauced wings, reheat at 400°F on a wire rack until crispy (about 10 minutes).

People Also Ask: Chimichurri Wing Sauce

Chimichurri Wing Sauce

Can You Use Chimichurri as a Wing Sauce?
Absolutely! Traditional chimichurri’s bold herb and garlic notes pair perfectly with crispy wings. Its oil-based texture clings well to chicken skin when tossed fresh off the grill. For best results, let wings cool slightly before saucing to avoid splitting.

What Is Chimichurri Sauce Made Of?
Authentic chimichurri combines fresh parsley, garlic, olive oil, vinegar (often red wine), oregano, and chili flakes. Regional twists add cilantro or lemon juice. It’s Argentina’s answer to pesto – uncooked, herbaceous, and vibrant.

Is Chimichurri Spicy?
The heat level is customizable. Red pepper flakes add mild-to-moderate spice (omit or reduce for milder versions). Unlike buffalo sauce, chimichurri emphasizes herbs and tang over fiery heat, making it family-friendly.

How Do You Get Sauce to Stick to Wings?
Pat wings dry before cooking. Bake, fry, or grill until extra crispy (starch dredges help), then toss in sauce immediately while hot. For saucier wings, brush twice: once before crisping and once after.

Conclusion: Chimichurri Wing Sauce

Ready to ditch the ranch and blue cheese? This Chimichurri Wing Sauce is your ticket to wings that wow with minimal effort. Share your creations and clever twists in the comments below – we can’t wait to see how you make it your own!

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Chimichurri Wing Sauce

Chimichurri Wing Sauce

  • Author: Crystal
  • Total Time: 15 mins
  • Yield: 1 cup 1x

Description

Transform ordinary chicken wings into a vibrant Argentinian-inspired feast with this bright, herbaceous chimichurri sauce. The zesty blend of fresh parsley, cilantro, and garlic creates an explosion of flavor that perfectly clings to crispy wings. This vibrant green sauce is ready in just 15 minutes and adds restaurant-quality flair to game day snacks or weeknight dinners.

Ingredients

Scale
  • 1 cup fresh flat-leaf parsley (packed)
  • ½ cup fresh cilantro (packed)
  • 4 cloves garlic
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 tbsp lemon juice

Instructions

  1. Combine parsley, cilantro, and garlic in a food processor. Pulse until finely chopped.
  2. Transfer herb mixture to a bowl and whisk in red wine vinegar, olive oil, red pepper flakes, oregano, salt, and pepper.
  3. Stir in fresh lemon juice and let sauce rest for 10 minutes to allow flavors to meld.
  4. Toss freshly cooked chicken wings in sauce until thoroughly coated.
  5. Serve immediately with extra sauce for dipping.

Notes

Tips: For smoother sauce, blend all ingredients in food processor. Substitutions: Use apple cider vinegar if red wine vinegar unavailable. Replace cilantro with more parsley for milder flavor. Storage: Refrigerate in airtight container for up to 1 week. Oil may solidify when chilled – bring to room temperature and stir before use.

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Category: B
  • Method: No-Cook
  • Cuisine: Argentinian-inspired

Nutrition

  • Serving Size: 2 tbsp
  • Calories: 60
  • Sugar: 0g
  • Sodium: 120mg
  • Fat: 6g
  • Saturated Fat: 0.8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: chimichurri, wing sauce, green sauce, herb sauce