This quick and easy spiced buttermilk marinated wings with chimichurri recipe will take centre stage at your festive feast.  

Spiced buttermilk marinated wings with chimichurri 

Serves 8-10 

Marinate your chicken the night before for ultra juicy, tender wings.

Ingredients

16-20 chicken wings
Salt and milled pepper
1 cup buttermilk
2 Tbsp Dijon mustard
2 Tbsp chilli flakes
1 Tbsp smoked paprika
2 tsp ground cumin
1 red chilli, deseeded and chopped
1 lime, zested and juiced 1 cup cornflour   

For the chimichurri  

½ onion, finely diced
1 clove garlic, finely diced
½ punnet (10g) fresh parsley or coriander, chopped
¼ cup olive or canola oil
1 lemon, zested and juiced 
Pinch chilli flakes (optional)  

For serving  

Lemon or lime wedges

Method

1. Cut chicken wings into smaller portions, buffalo- wing style. Season well.
2. Add buttermilk, mustard, chilli flakes, paprika, cumin, chilli and lime zest and juice.
3. Toss to coat evenly and allow chicken to marinate for at least 30 minutes.
4. Remove wings from the marinade (do not shake off too much excess marinade) and gently coat with cornflour.
5. Cook in the oven or air fryer at 180°C for about 15-18 minutes, turning half way until golden, crispy and cooked through.
6. For the chimichurri, combine onion, garlic and fresh herbs. Add remaining ingredients and season.
7. Serve wings on a platter, drizzled with chimichurri and lemon or lime wedges on the side.  

Recipes & styling: Chad January 

Photographs: Zhann Solomons