Butter and Chimichurri Style Chicken wings

Oven grilled wings, topped in a butter and chimichurri inspired sauce. Chicken wings done a little differently.

Chicken wings, everyone's favourite finger food (okay...top 5 at the very least, am I right?!). It's also on every host's safe/crowd-pleaser's list. This recipe takes a very simple chicken wing recipe and adds a bit more excitement, and all you really need to make it happen is some half decent knife skills. The butter and chimichurri inspired sauce is packed with spring onions, chillis and herbs, making every bite even more delicious.

This recipe has two parts; the marinade for the chicken wings and the recipe for the sauce. Each can be used separately, making this a recipe to save...I mean, who doesn't like a multipurpose anything?! I use the same marinade for chicken thighs and turkey legs. The butter and chimichurri-inspired sauce works great with steak and pork.

Now i say 'chimichurri-inspired' sauce because there are some ingredients here that would make a real chimichurri expert cringe, but for this dish I think it works well. The spring onions and shallots for example, are not a usual addition, and neither is the melted butter but it worked out great. What I did realise after the first attempt at this dish though, was wanting more parsley...so don't be like me, don't be shy with the parsley.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 3-4

INGREDIENTS

For the Wings

- 1kg chicken wings

- 2 garlic cloves, crushed

- 3 tbsp neutral cooking oil

- 2 tbsp white wine vinegar

- 1 tbsp paprika

- 1 tbsp garlic powder

- 1 tbsp all purpose seasoning

- 1/2 tbsp sugar

For the Chimichurri Sauce

- 5-6 tbsp olive oil

- 2 spring onions, finely chopped

- 1/2 shallot, finely chopped

- 2 garlic cloves, crushed

- Large handful of parsley, finely chopped

- 2 tbsp unsalted butter, melted and slightly warm

- 1 small red chilli, deseeded and finely chopped

- 1 small green chilli, deseeded and finely chopped

- 1/2 tsp coarse sea salt

METHOD

1. Preheat your oven to 180 degrees fan or fan grill

2. I start but separating my wings into flats and drums because i prefer it. This adds a bit more time but skip it if you are not fussed.

3. Combine all the other ingredients for the wings in a small bowl to create the marinade

4. Pour this marinade over your chicken wings and mix well to coat. Get stuck in with your fingers...this is a no marination recipe so you have to do the work.

5. Arrange your chicken wings on a lined rack sat in a baking tray - this allows both sides of your wings to cook evenly

6. Place into your preheated oven and allow to cook for 20-30 minutes.

7. While this cooks, combine all your ingredients for the chimichurri sauce into a small but deep bowl and allow it to sit to intensify the flavours.

8. Once the chicken is cooked, pile them together, spooning over the chimichurri as you stack them. This way you get layers of beautifully coated chicken wings.

9. The butter melts over the warm wings, and the shallots, spring onions and chillis add a wonderful bite. Enjoy!