Grilled Chimichurri Chicken Wings

First, you need some whole chicken wings. I had around 3.5 lbs.  When you buy them whole they are much cheaper.  All you need to separate them is a good sharp chef’s knife like this premier 8-in from Lamson. Just find the joints and slice right through them.

*Pro tip. You can save the wing tips and make stock. Just keep a Ziploc bag in your freezer full of scraps like this.

Next, it’s time to season your wings.  The options here are endless.  I wanted to keep it simple and not too spicy so the whole family would enjoy it.

This worked out to be just the right amount of rub for the wings that I had. You’re going to want to put them on a wire rack and leave them in the refrigerator overnight. This will help dry out the skin and give you a crispier bite.

Next, you’re going to want to light your grill. If you have one, if not, an oven will work. We’re going for indirect low heat for the first step. Somewhere around 225 to 250.

As the grill heats up, you can make your chimichurri. Again, this is one of those things where you can adjust it to your liking. Personally, I would add a whole bunch of red pepper flake but I wanted to make this family friendly. Grab your Lamson 8″ Chef Knife and chop up all these ingredients as fine as you like.

Now it’s time to get the wings on the grill. Just leave them right on the wire rack. This makes everything much simpler. You will want to grill them low and slow until they get somewhere around 165 to 170. We’re going for a final internal temperature of 200°.

Next, it is time for high heat. If you are cooking in an oven, you can use the broil setting. For us grillers grab your Lamson 20-inch Premier BBQ tongs and start cooking these wings over direct heat. Just make sure you keep them moving so they don’t burn.

Now all that’s left is to dip them in that homemade chimichurri and enjoy!