Recipe courtesy of Chef Josiah Citrin of Charcoal Venice. To find more information about Charcoal Venice, visit charcoalvenice.com.
Ingredients
- Smoked Paprika Chimichurri (ingredients below)
- Marinated Chicken Wings (ingredients below)
Smoked Paprika Chimichurri Ingredients
- ⅔ cup Arugula Leaves, tightly packed
- 1 ⅔ cup Garlic Clove, peeled, finely chopped
- ¼ cup Rosemary Leaves, tightly packed
- 2 cup Italian Parsley Leaves, tightly packed
- ⅔ cup Shallots, finely diced
- 2 tbsp Sage Leaves, tightly packed
- ½ cup Oregano Leaves, tightly packed
- ½ cup Whole Grain Mustard
- 1 ⅔ cup Extra Virgin Olive Oil
- 2 tbsp Smoked Paprika
- 1 tsp Crushed Red Chili Flakes
- ½ cup Red Wine Vinegar
- To taste Sea Salt
- 2 ⅔ cup Water
- ½ cup White Wine Vinegar
- ⅔ cup Lemon Juice
Marinated Chicken Wings Ingredients
- 2 ½ pounds Chicken Wings
- 1 tbsp Crushed Red Chili Flake
- ¼ cup White Wine Vinegar
- ¾ cup Smoked Paprika Chimichurri
- To taste Fine Sea Salt
Instructions
EGG SET-UP:
Direct 400°F/204°C with the Stainless Steel Grid
TOOLS & ACCESSORIES:
Stainless Steel Grid, Tongs, Instant Read Thermometer
- Place marinated wings (instructions below) on a flat tray and season to taste with sea salt. Tip: Save extra for dipping!
- Place the wings directly on the EGG in a single layer to begin cooking
- Allow the skin to begin crisping on one side, then flip and close the lid of the Big Green Egg to allow the wings to slowly bake as the skin renders crispy. Closing the lid of the Big Green Egg will allow the wings to develop that signature smoky flavor that is produced during the cooking process.
- Maintain a temperature of around 350°F/177°C and check and rotate the wings every 5 minutes to get an even golden brown and crispy skin.
- Allow to cook for 20 – 25 minutes.
- Remove the wings from the heat and place on a wire rack once all the fat is rendered and the skin is evenly crispy and golden brown.
- Allow to rest for 3 – 5 minutes, then serve.
Enjoy!
Anybody try this? Scale of 1-10?
I made the chimichurri marinade but it is very thin and runny. I thought chimichurri was a thick creamy sauce. Is it because this recipe makes a marinade and it’s not intended as a sauce?
How long will the Chimichurri last in the refrigerator. Seems like there is a lot extra!
I agree there is a lot extra…… what did you end up doing?
Agree. Please make a gallon of sauce and use 2/3 cup. This is dumb.
Question,
Do you leave the wings on the flat tray and put the tray and wings on the grill together or take them off of the flat tray and put them directly on to the grate?
My question as well…suspect season on the tray and then transfer to the grate for cooking?
Ahh..put them suckers right on the grill and oil them grates
Directly on grate
Directly on the grates! Rotate frequently to cook evenly.