In a blender, combine the chimichurri with the jalapeños, vinegar, and 1 tablespoon of olive oil. Set aside.
Season the chicken wings with a liberal amount of salt and let sit for 10 minutes.
Fire up a grill, or heat a grill pan over medium-high heat. Toss the wings in enough oil to coat, and then start cooking them, turning every so often, until you get a nice char on the exterior and they’re fully cooked through, about 20 minutes. When the wings are done, toss them in a bowl with the modified chimichurri sauce.
Garnish with parsley and oregano leaves and thin slices of onion and, if you like, additional fresh, or even pickled, jalapeños.
Chimichurri (From Gabrielle Quinonez Denton and Greg Denton of Ox in Portland, Oregon)
Makes about 2 cups (480 ml)
½ cup (65 g) finely minced yellow onion
½ cup (25 g) chopped flat-leaf parsley
1 tablespoon chopped fresh oregano
1 teaspoon grated or finely minced garlic
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon chile flakes
1 cup (240 ml) olive oil
½ cup (120 ml) red wine vinegar
In a medium bowl, combine the onion, parsley, oregano, garlic, salt, pepper, and chile flakes. Pour in the olive oil and vinegar and mix well. Use immediately, or store, covered, in the refrigerator, for up to a couple of days. Use before the herbs start to brown. To keep for longer, combine all of the ingredients except the vinegar, then add the vinegar before serving.
From Acid Trip by Michael Harlan Turkell, published by Abrams Books c 2017.
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