A bright chimichurri sauce adds freshness to chicken wings marinated in fragrant paprika and lightly charred on the grill. Sliced avocado served alongside helps cool you down between bites.
  • 4 lb chicken wings, split at the joint, wingtips removed and discarded
  • ½ cup + 2 tbsp extra-virgin olive oil
  • 3 tbsp sweet paprika
  • kosher salt and freshly ground pepper
  • 3 tbsp red wine vinegar
  • 4 cloves garlic, roughly chopped
  • ½ cup packed fresh parsley leaves
  • ½ cup packed fresh cilantro leaves
  • 2 tbsp packed fresh oregano leaves
  • ¼ cup ice cubes
  • 1 jalapeno, stemmed, seeded and roughly chopped
  • vegetable oil, for oiling the grill grates
  1. Combine the chicken wings, ¼ cup of the olive oil and paprika in a large bowl, sprinkle liberally with salt and pepper then toss until evenly combined. Refrigerate for at least 2 hours or up to overnight.
  2. Meanwhile, make the chimichurri: Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the remaining ¼ cup plus 2 tablespoons olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.
  3. Preheat a grill to medium. Brush the grill grates with vegetable oil. Grill the chicken wings, turning every 6 minutes, until golden brown, lightly charred at the edges and cooked through, about 25 minutes.
  4. Transfer the wings to a serving platter and season with salt to taste. Drizzle with some chimichurri sauce and serve the remaining sauce on the side.