Chicken Wings with Salsa Verde Recipe

Name: Chicken Wings with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup kosher salt; 1 1/2 teaspoons black peppercorns; 4 cloves garlic, smashed; 5 pounds chicken wings, cut in half at the joint; 2 teaspoons dried rosemary; 2 teaspoons ground white pepper; 2 teaspoons paprika; 2 teaspoons kosher salt; 2 teaspoons granulated garlic; 1 teaspoon dried oregano; 2 teaspoons dried basil; 1/2 cup fresh basil; 1/2 cup fresh parsley; 1/2 teaspoon red pepper flakes; 1 tablespoon chopped garlic; 1/2 teaspoon capers; 1 teaspoon anchovy paste; 2 tablespoons chopped roasted red peppers; 1 tablespoon chopped onion; 2 tablespoons fresh lemon juice; Kosher salt; 1/3 cup extra-virgin olive oil

Servings: persons

3/4 cup kosher salt
1 1/2 teaspoons black peppercorns
4 cloves garlic, smashed
5 pounds chicken wings, cut in half at the joint
2 teaspoons dried rosemary
2 teaspoons ground white pepper
2 teaspoons paprika
2 teaspoons kosher salt
2 teaspoons granulated garlic
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 cup fresh basil
1/2 cup fresh parsley
1/2 teaspoon red pepper flakes
1 tablespoon chopped garlic
1/2 teaspoon capers
1 teaspoon anchovy paste
2 tablespoons chopped roasted red peppers
1 tablespoon chopped onion
2 tablespoons fresh lemon juice
Kosher salt
1/3 cup extra-virgin olive oil

1
Prepare the brine: In a large soup pot, bring 8 cups water to a boil.
2
Add the kosher salt, peppercorns and garlic; remove from heat.
3
Let cool 30 minutes, then transfer to a large pot or ice chest lined with a large garbage bag.
4
Add another 8 cups water, then add the wings and twist the bag closed.
5
Refrigerate for 4 hours.
6
Mix all the rub ingredients in a large resealable plastic bag.
7
Drain the wings.
8
Rinse under cool water, pat very dry and put in the bag with the rub.
9
Mix to coat evenly.
10
Seal the bag and refrigerate until ready to cook.
11
(You can do this a day ahead.)
12
Preheat the broiler.
13
Remove the wings from the bag and place in a single layer on a lightly oiled foil-lined pan.
14
Broil for 8 minutes, then turn and cook for an additional 5 to 8 minutes, or until crisp and golden.
15
Meanwhile, combine all the ingredients for the salsa, except the olive oil, in a food processor, using salt to taste.
16
Slowly add the oil and puree until smooth.
17
Serve the wings with the salsa.
18
Photograph by James Baigrie

1165

kcal

Calories

Fat

Carbs

179

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 cup kosher salt, 1 1/2 teaspoons black peppercorns, 4 cloves garlic, smashed, 5 pounds chicken wings, cut in half at the joint, and more.

Yes, Chicken Wings with Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Wings with Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions