Looking for a chicken wing that is crispy, baked, but has a fresh taste? These green herb chicken wings are tender because they are marinated in vinegar and then tossed in a sauce of fresh parsley and cilantro!
It’s the weekend, the hubby is home after being gone all week, our Kentucky Wildcats beat Georgia this week and it’s time to get our grub on! March Madness is quickly approaching and we are in need of some finger foods to watch the upcoming games, so I am whipping up some green herb chicken wings.
We need finger foods that are not labor intensive and light enough that when Brooks starts yelling and throwing things (food included) he doesn’t break anything. The pressure is on our Cats as they are having a great season, going into this month, which increases our referee yelling time exponentially!
Chicken wings are a great food to serve at a sports gathering because they are universally liked, except by vegetarians and people who have an aversion to meat with bones attached. Yes, those people exist, I know two personally. It’s about time we use some herbs on our wings and bring them to the forefront. These Crispy Green Herb Chicken Wings do just that!
Wings also fit into the Paleo lifestyle that so many are adopting, we included!
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Hopefully, you have tried my Sriracha Pineapple Wings already, but if not, hop on over to that recipe and you can make both at the same time! Those have a little more kick than these, but you can always increase the amount of crushed red pepper if you want more spice.
Making Green Herb Chicken Wings
The process for making my green herb chicken wings is simple. Mix your marinade and get those wings tossed in so the flavors can soak in. That bit of red wine vinegar helps to tenderize the meat and add some depth to the flavor profile.
We let our wings marinade for a few hours but this was out of necessity. I prepped food early since I had some other things to do that day but you can marinate them for as little as 30 minutes if you are pressed for time. We baked our wings on a wire rack that was placed on a baking sheet, as this helps to keep the wings crispy as they are not sitting in their own juices while cooking.
I bake our green herb chicken wings for an hour because we like our wings well done, almost to the point of chicken jerky, but you can cook yours for as long as you like, as long as they are cooked all the way through. No raw or under-cooked chicken allowed!
While the wings are cooking mix up your coating.
When the green herb chicken wings are done, toss them in the coating and chow down. These are also great reheated the next day but ours never make it that far!
Enjoy your wings and GO CATS! Who is your favorite basketball team and who do you think will win the Final Four?
Don’t you just love the green color contrast on these crispy green herb chicken wings?
Looking for a chicken wing that is crispy, baked, but has a fresh taste? These green herb chicken wings are tossed in a sauce of fresh parsley and cilantro!
1/4 cup red wine vinegar
1/8 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
4 pounds chicken wings
1/2 cup chopped fresh parsley
1/2 cup cilantro
1 teaspoon crushed red pepper
3 cloves garlic (chopped)
1/8 cup olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
Trim your chicken wings to your liking. I used the whole wings but separated the drumsticks and the flats.
Mix the marinade and add the wings.
Toss to coat.
Let marinate in the fridge for at least 30 minutes.
Heat oven to 375F.
Cook wings until done. I cooked mine for an hour but you might not like yours as done as mine.
When done, turn the broiler on high and broil wings for 5 minutes on each side to crisp them up. I like my wings REALLY well done, almost like chicken jerky, so I cook mine for a long time.
While the wings are cooking, mix the coating.
When wings are done, remove from oven and toss in your coating.
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Keywords: green herb, chicken wings, baked, tailgating food, finger foods
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