Patagonian Wings Recipe

Prep and dry

Pat the chicken wings very dry with paper towels. Removing surface moisture helps them crisp up.

Trim any excess skin or wing tips if desired and separate into drumettes and flats if not already done.

Season and coat

In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. Add 1 tablespoon neutral oil and toss again to distribute — this helps promote browning in the oven.

Roast

Preheat the oven to 425°F (220°C). Arrange the wings in a single layer on a wire rack set over a rimmed baking sheet (line the pan with foil for easier cleanup). Roast for 25–30 minutes, flipping once halfway through, until skin is golden brown and crisp and internal temperature near the bone reaches 175°F (80°C). If you prefer extra crispiness, place under the broiler 2–3 minutes while watching closely.

Combine herbs and aromatics

In a food processor or blender, combine the parsley, cilantro, oregano, garlic cloves, sherry vinegar and lime juice. Pulse several times until herbs are finely chopped but still bright green. Scrape down the sides as needed.

Emulsify and season

With the processor running, slowly stream in the olive oil to create an emulsion. Add the hot sauce, melted butter, smoked paprika, crushed red pepper flakes, kosher salt and black pepper. Pulse a few more times to incorporate. The sauce should be vibrant, slightly loose and spoonable — not completely pureed. Taste and adjust heat or acidity (add more hot sauce or a splash more vinegar or lime if desired).

Warm (optional)

For a classic Buffalo twist, gently warm the sauce in a small saucepan for 30–60 seconds over low heat to meld the butter and hot sauce. Do not boil. Warming also helps the chimichurri adhere to the wings; if you prefer a bright chimichurri, use the sauce at room temperature.

Toss wings in sauce

Place the hot roasted wings into a large clean bowl. Pour most of the spicy buffalo chimichurri over the wings (reserve 1–2 tablespoons for drizzling) and toss thoroughly so each wing is evenly coated. The residual heat will help the sauce cling and slightly penetrate the skin.

Arrange the sauced wings on a serving platter. Sprinkle with the extra chopped parsley and chopped chives over the ranch if using. Serve immediately with lime wedges and ranch dressing on the side for dipping.

Leftover sauce can be refrigerated in an airtight container up to 3 days. Reheat gently before tossing with reheated wings.