Wicked Chimichurri Wings
½ cup Stubb’s Original Wing Sauce (or equal parts bottled hot sauce and barbecue sauce)
¼ cup olive oil
2 tablespoons soy sauce
4 teaspoons red wine vinegar
1 cup tightly packed fresh parsley
4 cloves garlic
2 teaspoons dried oregano
3 to 4 pounds chicken wings
Combine Stubb’s Original Wing Sauce, olive oil, soy sauce, vinegar, parsley, garlic and oregano in the bowl of a food processor. Pulse until pureed and the mixture forms a thick sauce.
Fold and tuck the wing tips back behind the drummette, creative a triangle. Marinate the chicken for at least 2 hours, or up to overnight, refrigerated.
Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.)
Grill the wings over direct medium heat, until the wings are brown on the outside and the meat it opaque, about 20 minutes total cooking time, flipping them over once or twice during cooking. Serve warm or at room temperature.Print This Recipe