Chimichurri Chicken Wings with Ranch Dressing

• Gluten free

• Meat

  • 2 lbs Chicken wings or drumsticks

• Produce

  • 1 tsp Garlic
  • 1 bunch Parsley or cilantro

• Condiments

  • 1 tsp Lemon juice
  • 1 Ranch dressing, homemade

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1 tbsp Red wine vinegar

Found on realfoodwithdana.com

Description

Ingredients

• 2 lbs chicken wings or drumsticks
• for the chimichurri sauce
• 1 bunch parsley or cilantro, thick parts of the stems removed
• 1 Tbsp red wine vinegar
• 1 tsp lemon juice
• 1 tsp sea salt
• ½ tsp pepper
• 1 tsp minced garlic
• ¼ cup extra virgin olive oil
• homemade ranch dressing
• Optional: hot sauce

Directions

• First, make the chimichurri sauce: combine the parsley, garlic, vinegar, lemon juice, salt and pepper in a food processor, until the parsley is completely chopped. Blend in the olive oil until all the ingredients are well incorporated. Reserve ¼ cup of the chimichurri and refrigerate this for later.
• Pat the chicken dry and place it in a large bowl. Pour the remaining chimichurri over the chicken, and mix it in with your hands.
• If you’re making this in advance and want to marinate the chicken, place it in a large sealable container or ziplock bag. Marinate in the refrigerator for an hour, or up to a whole day.
• Once you’re ready to cook, preheat the oven to 375. Bake for 45 minutes for wings, or 50-55 minutes for drumsticks, until cooked through. Broil on high for a few minutes, to get some crispy skin!
• Serve hot. Top with the extra chimichurri sauce, ranch dressing and hot sauce, if you dare!