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.
Recipe by Alberta Chicken Producers Recipes and Industry Information at