Dry Rub Chimichurri Chicken Wings


I think we’ve previously mentioned that we’ve got a major wing-lover in our family. He’s so much of a wing-lover that he’s actually more of a wing-critic. That being said, anytime we’re making wings the pressure is definitely on. Usually the go-to is a saucy wing like our Sweet and Spicy Orange Wings, but I knew I wanted to give a dry rub a shot, and these didn't disappoint.

While we’ve definitely tried some good dry rub wings before, it can sometimes seem like they really are, well, dry! Usually it’s a must to dunk them in some ranch or blue cheese, which is fine, but I knew I wanted to come up with a fresh springy variation. Enter this chimichurri! If you’ve never had chimichurri before it’s basically a slightly vinegary, herby, and light sauce that brightens anything up. We’ll start by making that, which is as easy as blending up the ingredients in a food processor until everything is combined and chopped but not totally pureed.

The greenest

Once that’s all set it’s time to combine the dry rub ingredients and get those wings nice and spiced up. We’ll add a little bit of olive oil to the wings because it really does help the spices stick. And although it might be tempting to toss the wings with a spoon, you really and truly do have to get in there with your hands to get all those spices into the nooks and crannies.

Now it’s super important to spread these out on a baking sheet so they have enough room to crisp up. The olive oil also helps a bit to make them extra crispy, without all the mess from frying them. The best thing about wings too is that once they’re in the oven, you’re home free to do whatever else you need to until they’re done!

When the wings are almost done...

We'll take that risk and turn the broiler on high for just a few minutes. It’s super important to stop whatever you’re doing and glue your eyes to the oven door because no one likes the taste of burnt spices, but we all love a nice and crispy wing.

Once they’re crisped up, we’ll pop them out of the oven and pull out that reserved chimichurri. You can always dunk the wings if you want, but I find to get all the good herbiness in one bite it’s best to spoon some over the wings. Add as little or as much as you like, but trust me once you get a taste you’ll be going back for more!

While Memorial Day weekend screams burgers and hot dogs, sometimes nothing hits a spot like a good ‘ol chicken wing. Pop these in the oven, mix up a bright and herby chimichurri, and enjoy these springy wings!

Dry Rub Chimichurri Chicken Wings

A classic dry rub wing brightened up with a fresh herby chimichurri twist to make the most delicious chimichurri chicken wings.



Servings: 4


  • ½ a shallot chopped
  • 1 tsp garlic
  • ½ cup parsley chopped
  • ¼ cup cilantro chopped
  • ⅛ cup oregano chopped
  • ¼ cup red wine vinegar
  • ⅛ cup olive oil
  • ½ tsp salt
  • crushed red pepper

Dry Rub Chicken Wings

  • 1 tsp paprika
  • ½ tsp chili powder
  • ½ tsp brown sugar
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp kosher salt plus additional
  • ¼ tsp cumin
  • ¼ tsp thyme
  • ¼ tsp oregano
  • ⅛ tsp black pepper plus additional
  • ⅛ tsp cayenne
  • 2 pounds chicken wings
  • 1 tbsp olive oil



1. Combine ingredients in a food processor and pulse until combined but still slightly chunky. Set in fridge while you make wings.

Dry Rub Chicken Wings

1. Preheat oven to 400 degrees.

2. Combine dry rub spices in a small bowl.

3. Pat wings very dry and sprinkle with kosher salt and black pepper. Place in a large bowl and coat with olive oil. Sprinkle with dry rub and thoroughly toss with hands.

4. Bake for 25-35 minutes, depending on the size of your wings, until they reach a temperature of 165 degrees.

5. Broil for 2-3 minutes until crisp. Remove from oven and top with chimichurri.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

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