Crispy Air Fryer Chimichurri Wings in Just 30 Minutes

Name: Crispy Air Fryer Chimichurri Wings in Just 30 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Argentinian
Ingredients: 2 lbs chicken wings; 1/4 cup olive oil; 1/2 cup fresh parsley; 1/4 cup fresh cilantro; 3 cloves garlic; 2 tbsp red wine vinegar; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes

By:

Christina R. Jones

August 16, 2025

This image was generated using artificial intelligence to illustrate the appearance of the recipe.

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Oh my gosh, you have to try these Air Fryer Chimichurri Wings – they’re my latest obsession! I swear, my air fryer has become my wing-making superhero these days. These babies come out so crispy you’d think they were deep-fried, but without all that messy oil. And that fresh chimichurri sauce? It’s like summer in a bowl – bright, herby, with just the right kick from garlic and red pepper flakes. The first time I made these, my husband ate the whole batch before I could even take pictures. Now they’re our go-to game day snack or easy weeknight dinner. Best part? From fridge to table in under 30 minutes!

Air Fryer Chimichurri Wings - detail 1

Why You’ll Love These Air Fryer Chimichurri Wings

Listen, I know wings – and these? These are next-level. Here’s why you’ll be obsessed:

Crispy magic: That air fryer gives you that perfect golden crunch without a gallon of oil
Speed demon: Ready in under 30 minutes – way faster than ordering takeout
Flavor bomb: Fresh chimichurri makes regular buffalo wings taste boring (sorry not sorry)
Feel-good factor: All that parsley and olive oil? Basically a health food compared to deep-fried

Trust me, once that herby garlic smell hits your kitchen, you’ll understand why I make these weekly.

Ingredients for Air Fryer Chimichurri Wings

Gather these simple ingredients – I promise they make magic together:

2 lbs chicken wings, patted completely dry (this is CRUCIAL for crispiness)
1/4 cup good olive oil (the sauce’s backbone, so use your nice bottle)
1/2 cup fresh parsley, roughly chopped (stems are fine, they add texture)
1/4 cup fresh cilantro, roughly chopped (omit if you’re one of those cilantro-haters)
3 large garlic cloves, minced (more if you’re feeling brave)
2 tbsp red wine vinegar (that tangy punch makes the sauce sing)
1 tsp salt (I use kosher – it distributes better)
1/2 tsp black pepper, freshly ground
1/2 tsp red pepper flakes (adjust up if you like heat)

See? Nothing fancy – just fresh, bold flavors waiting to transform your wings!

How to Make Air Fryer Chimichurri Wings

Okay, let’s get cooking! I’ve made these wings so many times I could do it in my sleep, but I’ll walk you through each step so yours turn out perfect.

Step 1: Prepare the Chimichurri Sauce

First, let’s make that gorgeous green sauce that makes these wings special. I throw everything except the wings into my mini food processor – olive oil, parsley, cilantro, garlic, vinegar, and all the spices. Pulse it about 10 times until everything’s finely chopped but still has texture (you’re not making baby food here!). Scrape down the sides with a spatula halfway through. The sauce should be vibrant green and just loose enough to coat the wings beautifully. No processor? No problem – just chop everything super fine and whisk it together in a bowl.

Step 2: Coat and Cook the Wings

Now for the crispy magic! Toss those perfectly dried wings with HALF the chimichurri sauce – this creates an herby crust as they cook. Preheat your air fryer to 375°F (trust me, this step matters). Arrange wings in a single layer with some breathing room – I do about 8-10 wings per batch in my 6-quart fryer. Cook for 12-15 minutes, flipping halfway, until the skin gets that irresistible golden crunch. The smell at this point? Absolutely heavenly.

Step 3: Finish with Remaining Sauce

As soon as the wings come out hot and crispy, toss them with the remaining chimichurri sauce. The heat helps the flavors soak right into every nook and cranny. Let them rest for just 5 minutes (I know, the hardest wait ever) so the sauce clings perfectly. That first bite? Tangy, garlicky perfection with that signature air fryer crispness. You’re welcome!

Tips for Perfect Air Fryer Chimichurri Wings

After making these wings more times than I can count, here are my can’t-skip secrets:

Dry those wings! Seriously, pat them like you mean it with paper towels – moisture is the enemy of crispiness
Give them space in the air fryer basket – overcrowding makes them steam instead of crisp up
Let them rest 5 minutes after saucing – it helps the flavors cling and prevents sogginess
Make extra chimichurri – you’ll want to drizzle more on everything from eggs to steak tomorrow
Fresh herbs only – dried just won’t give you that bright, vibrant flavor we’re after

Follow these simple tricks, and you’ll have restaurant-quality wings right from your air fryer every time!

Serving Suggestions for Air Fryer Chimichurri Wings

These wings shine brightest with simple pairings that let that zesty chimichurri take center stage. Squeeze fresh lime wedges over top for extra zing, or serve with grilled zucchini and peppers for a light meal. Game day? Ice-cold beer is mandatory. For dipping addicts (like me!), a side of garlic yogurt sauce makes everything better. Pro tip: Double the chimichurri and save some for dipping too – you won’t regret it!

Storage and Reheating Instructions

Okay, confession time – leftovers rarely happen in my house with these wings! But if you miraculously have some, here’s how to keep that magic: Store them in an airtight container in the fridge for up to 3 days (though they taste best fresh). When reheating, skip the microwave – it’ll make them soggy. Instead, pop them back in the air fryer at 350°F for about 5 minutes until they’re crispy again. The chimichurri flavor actually gets better as it sits, so day-two wings? Still amazing.

Air Fryer Chimichurri Wings FAQs

I get asked these questions all the time about my favorite wings – here’s everything you need to know:

Can I bake these instead of using an air fryer?

Absolutely! Bake at 400°F on a wire rack over a baking sheet for about 40 minutes, flipping halfway. They won’t get *quite* as crispy as air fried, but still delicious. Just make sure to pat those wings extra dry!

Can I make the chimichurri sauce ahead?

You bet! The sauce actually gets better after sitting for a few hours. Store it in the fridge up to 3 days – just give it a good stir before using. The garlic flavor intensifies beautifully!

How can I adjust the spice level?

For milder wings, skip the red pepper flakes entirely. Want more heat? Add up to 1 tsp flakes or throw in a minced jalapeño with the sauce ingredients. Taste as you go – that vinegar helps balance the heat.

Can I use frozen wings?

I recommend thawing first for best results, but in a pinch? Yes! Just add 3-5 extra minutes cooking time and check for doneness (internal temp should hit 165°F). The texture won’t be quite as perfect though.

Got more questions? Ask away in the comments – I’m happy to help you wing it!

Nutritional Information

Here’s the nutritional breakdown per serving (about 1/4 of the recipe): 320 calories, 24g fat, 22g protein, 3g carbs. Remember, nutritional values are estimates and vary based on ingredients/brands.

Did you make these wings? I’d love to hear how they turned out – leave a rating below and tell me your favorite part!