Learn how to make Chimichurri Chicken Wings with our Chef Prateek Dhawan.
0:00- Introduction
Chimichurri is an Argentinian herb sauce. Argentinian Chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colourful and flavourful addition to grilled meats and more, chimichurri sauce takes just 10 minutes to make. Since it is made with fresh ingredients, it has a refreshing taste reminiscent of grass. Also, the strong garlic flavor makes it pungent while the red vinegar makes it a bit tangy. It can be used as a marinade as well as a sauce for grilled steak, but you can use it also with fish, chicken, lamb, or even pasta. In this recipe, chicken is marinated with homemade chimichurri sauce and then pan-fried until crisp golden brown. The chicken is further drizzled with chimichurri sauce before serving. Try out this amazing chicken wings recipe today and let us know your thoughts in the comments.
00:24- Preparation of the Sauce
1 tbsp Garlic (chopped)
1 Onion (chopped)
1/3 Parsley (chopped)
1/3 cup Coriander Leaves (chopped)
4 tbsp Red Wine Vinegar
3 tbsp Olive Oil
1 tsp Dried Oregano
Salt (as required)
1 tsp Chilli Flakes
1 tsp Black Pepper Powder
00:56- Marinating the Chicken
500 gms Chicken Wings
02:08- Grilling the Chicken
1 tbsp Olive Oil
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About Chimichurri
Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian and Uruguayan cuisines, the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. Chimichurri is always made from finely chopped parsley, but other seasonings used vary. Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, red pepper flakes, and sunflower or olive oil is typical (plus a shot of hot water). Some recipes add shallot or onion, and lemon juice. Chimichurri may be basted or spooned onto meat as it cooks, or onto the cooked surface of the meat as it rests. It is often served as an accompaniment to asados (grilled meats). Chimichurri may be served with grilled steaks or roasted sausages, but also with poultry or fish.