Paprika and chimichurri chicken wings

Chimichurri chicken wings
Prep time
Cook time

Use smoked paprika to add a bit of pizzaz to chicken wings and serve with a side of chimichurri sauce.


  • 2 x 8-piece County Fair chicken wings
  • 3 garlic cloves, coarsely chopped
  • 30ml smoked paprika
  • 2 lemons, zest and juice
  • 80ml olive oil
  • salt and pepper
  • 16 lime wedges
  • bamboo skewers, soaked in cold water for 30 min.
  Chimichurri dipping sauce:
  • 30ml onion, finely chopped
  • 30ml red wine vinegar
  • 1 small green chili, deseeded
  • 1 garlic clove, crushed
  • 15g flat-leaf parsley, stalks removed
  • 15g coriander, stalks removed
  • 5g oregano leaves
  • 60ml olive oil
  • 5ml honey
  • Salt and pepper


  • Preheat the oven to 190°C.
  • Combine the garlic, smoked paprika, lemon zest, lemon juice and half the olive oil in a small bowl and season to taste.
  • Pour over the chicken wings and leave to marinate overnight in a large resealable bag.
  • Place two marinated wings on a skewer with a lime in the middle. Repeat to make eight skewers.
  • Line a large baking tray with foil and use the remaining olive oil to coat the bottom of the tray.
  • Place the skewers on the baking tray and bake in the oven for about 30 minutes or until the chicken is cooked and golden brown.
  • While the skewers are in the oven, prepare the chimichurri sauce by blending all the ingredients together with a stick blender. Taste and adjust the seasoning. (Note: This sauce will last for a week in the fridge.)
  • Serve the chicken skewers with the chimichurri dipping sauce.