Step 1

In a large bowl, combine the shallot, garlic, jalapeño, and red wine vinegar. Let sit for about 10 minutes.

Step 2

Season the mixture with the salt, black pepper, and red pepper flakes. Add the parsley and cilantro and mix to incorporate.

Step 3

While whisking, slowly and evenly stream in the olive oil. The chimichurri should be thick and slightly chunky.

Step 4

Add the chicken wings to a baking dish or large bowl. Pour about two-thirds of the chimichurri sauce evenly over the wings (reserve the rest for serving). Cover and marinate in the refrigerator for at least 2 hours, or overnight.

Step 5

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 6

Arrange the marinated wings on the prepared baking sheet, spacing about 1 inch apart. Bake for 45 minutes, or until deep golden brown and the internal temperature reaches 165°F (75°C).

Step 7

Serve the wings immediately with the reserved chimichurri sauce for dipping.

Step 8

Enjoy!