If you’re tired of the same old Buffalo or BBQ flavors, it’s time to elevate your wing game. These Chimichurri Parmesan Baked Chicken Wings are a sophisticated, flavor-packed alternative that brings the bright, zesty spirit of South American cuisine to your table. By combining a salty, nutty Parmesan crust with a vibrant, garlicky herb sauce, we create a wing that is refreshing, savory, and incredibly crisp. Baked to perfection, these wings offer all the satisfaction of deep-fried appetizers with a fraction of the mess.
Why This Recipe Works
- The Baking Powder Secret: Tossing the wings in a small amount of baking powder (alongside the Parmesan) breaks down the proteins in the skin, allowing it to become exceptionally crispy and “bubbly” in the oven.
- Aromatic Herb Punch: The Chimichurri sauce—made with fresh parsley, oregano, and garlic—cuts through the richness of the chicken and cheese with its high acidity and herbaceous notes.
- The Umami Crust: Grated Parmesan cheese doesn’t just add flavor; it forms a savory, toasted crust on the skin that helps the sauce cling to every crevice of the wing.
- Healthier “Fry”: High-heat baking on a wire rack allows air to circulate around the entire wing, ensuring 360-degree crunch without the need for a vat of oil.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 45–50 Minutes
- Total Time: ~1 Hour 10 Minutes
- Yield: 4 Servings
- Difficulty: Easy
Ingredients
- For the Crispy Wings:
- 2 lbs Chicken Wings (flats and drums separated)
- 1 Tbsp Baking Powder (aluminum-free)
- ½ cup Grated Parmesan Cheese (finely grated)
- 1 tsp Garlic Powder
- ½ tsp Salt & ¼ tsp Black Pepper
- For the Fresh Chimichurri:
- 1 cup Fresh Italian Parsley (finely chopped)
- 3 cloves Garlic (minced)
- 2 Tbsp Red Wine Vinegar
- 1/3 cup Extra Virgin Olive Oil
- 1 tsp Dried Oregano (or 1 Tbsp fresh)
- ½ tsp Red Chili Flakes (optional, for heat)
Instructions
- Dry the Wings: Use paper towels to pat the chicken wings until they are completely dry. Moisture is the enemy of crispiness!
- Coat: In a large bowl, whisk together the baking powder, Parmesan, garlic powder, salt, and pepper. Toss the wings in the mixture until they are evenly coated.
- Bake: Arrange the wings on a wire cooling rack set over a rimmed baking sheet (this allows heat to reach the bottom). Bake at 425°F (220°C) for 45–50 minutes, flipping halfway through, until they are deep golden brown.
- Prepare the Sauce: While the wings bake, combine all the Chimichurri ingredients in a small bowl. Whisk well and let it sit at room temperature to allow the flavors to marry.
- Toss: Once the wings come out of the oven, transfer them to a clean bowl and immediately toss them with the Chimichurri sauce while they are still piping hot.
- Serve: Plate immediately and garnish with an extra sprinkle of Parmesan or fresh parsley.
Conclusion
The Chimichurri Parmesan Baked Chicken Wings represent a perfect marriage of textures and flavors. The contrast between the hot, crunchy Parmesan shell and the cool, zesty herb oil is addictive. Whether you’re hosting a summer cookout or a cozy game day, these wings are guaranteed to be the star of the spread.
(FAQ)
Q: Can I make the sauce in a food processor?
A: You can, but use the “pulse” setting. A true Chimichurri should have a rustic, hand-chopped texture rather than being a smooth purée.
Q: Why use a wire rack for baking?
A: The rack allows hot air to flow underneath the wings, preventing the bottom side from becoming soggy in the rendered fat.
Q: Can I use this recipe for chicken thighs?
A: Absolutely! Increase the baking time to about 40–45 minutes for bone-in thighs, ensuring the internal temperature reaches 165°F.
