Chimichurri Parmesan Baked Chicken Wings
1 h
|
easy
|
gluten-free,
high-protein,
keto-friendly,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 40 min | 1 h |
Introduction
These chimichurri Parmesan baked chicken wings come out crispy on the outside, juicy inside, and packed with bright, herby flavor.
The garlicky parsley chimichurri and nutty Parmesan melt together into a zesty sauce that clings to every wing.
They’re perfect for game day, casual parties, or an easy weeknight appetizer that feels a little extra special.
Ingredients (4 servings)
Ingredients for the Wings
Ingredients for the Chimichurri Parmesan Sauce
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How to Make Chimichurri Parmesan Baked Chicken Wings
-
Prep the pan and oven
Preheat your oven to 425°F and line a rimmed sheet pan with foil, then set a wire rack inside.
-
Dry and season the wings
Pat the chicken wings very dry with paper towels, then toss with baking powder, salt, and black pepper until coated.
-
Arrange the wings on the rack
Spread the wings in a single layer on the rack, leaving space between pieces so the hot air can circulate.
-
Bake the wings
Bake for 20 minutes, then rotate the pan, and continue baking 15 to 20 minutes, until deeply browned and crisp.
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Mix the chimichurri Parmesan sauce
While the wings bake, stir together parsley, olive oil, garlic, lemon juice, salt, and black pepper in a bowl.
Fold in the finely grated Parmesan right before tossing with the wings, so the cheese stays light and fluffy.
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Toss the wings and serve
Transfer the hot wings to a large bowl, pour the chimichurri Parmesan sauce over, and toss gently to coat.
Serve immediately while the wings are very hot, with extra Parmesan or lemon wedges on the side if you like.
Substitutions
- Use cilantro and parsley mix instead of all parsley
- Swap half the parsley for cilantro to give the chimichurri a brighter, more citrusy flavor that pairs beautifully with chicken. The sauce tastes a little bolder, but still stays fresh and herby.
- Use Pecorino Romano instead of Parmesan
- Pecorino Romano brings a sharper, saltier bite, which works well if you enjoy a more intense cheesy flavor. Start with a slightly smaller amount, then add more to taste so the wings do not become too salty.
- Make cauliflower chimichurri bites instead of wings
- Roast cauliflower florets with the same baking powder, salt, and pepper mixture until browned and crisp-tender. Toss them in the chimichurri Parmesan sauce for a fun, vegetarian party option with lots of flavor.
Tips
- Pat the wings very dry
- Removing as much surface moisture as possible helps the baking powder work better and gives you crispier oven-baked skin.
- Use a wire rack for even crisping
- Lifting the wings on a rack lets hot air circulate all around, so the fat renders and the skin crisps.
- Grate the Parmesan very finely
- Finely grated cheese melts faster and blends more smoothly with the herbs and oil, instead of clumping in the sauce.
- Taste the sauce before adding salt to the wings
- Parmesan is salty, so always taste the chimichurri before salting finished wings, especially if you used a saltier cheese.
- Broil briefly for extra color
- For deeper browning, broil the sauced wings on high for one to two minutes, watching closely to prevent burning.
Nutrition Facts *
| Energy | 594 | kcal |
|---|---|---|
| Protein | 51 | g |
| Total Fat | 38 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the wings from getting soggy after I add the sauce?
- Toss the wings in the chimichurri Parmesan sauce right before serving, so they stay crisp as long as possible. If you need to hold them, keep them on a rack in a warm oven, and sauce in smaller batches.
- My wings did not get very crispy; what went wrong?
- The wings may not have been dried well, or they were crowded on the pan, which traps steam. Next time, pat them very dry, use a rack, and leave a little space between pieces for airflow.
- Can I bake these wings at a lower temperature?
- You can bake at 400°F if your oven runs hot, but the wings may need a few extra minutes. Always cook until the skin looks deeply browned and the meat reaches 165°F internally.
- Can I prepare parts of this recipe ahead of time?
- You can season the wings and refrigerate them uncovered for up to a day, which even helps dry the skin. Make the chimichurri without the Parmesan up to a day ahead, then stir in the cheese before serving.
- Can I grill the wings instead of baking them?
- Yes, grill over medium heat, turning often, until the skin is browned and crisp and the meat is cooked through. Toss the grilled wings in the chimichurri Parmesan sauce off the heat, so the herbs stay bright and fresh.
Serving Suggestions
These chimichurri Parmesan wings bring zesty, herby flavor and plenty of crunch to any game-day spread.
Try serving them with a cool yogurt or ranch dip to balance the garlic and bright lemon in the sauce.
For a full meal, pair the wings with roasted potatoes or a simple green salad tossed in extra chimichurri.
More pairings:
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