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Cooking spray

Finely grated zest of 1 medium lemon (about 1 tablespoon)

1 teaspoon baking powder

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 pounds chicken wings, preferably party wings

Lemon wedges, for serving (optional)

2 cups coarsely chopped fresh parsley stems and leaves (1 medium bunch)

½ cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon freshly squeezed lemon juice (from ½ medium lemon)

1 medium jalapeño pepper, stemmed and halved (remove the seeds if desired for less spicy heat)

2 cloves garlic, peeled

½ teaspoon dried oregano

½ teaspoon red pepper flakes

½ teaspoon kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed

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1. Line a rimmed baking sheet with aluminum foil and fit a wire rack on top. Coat the rack generously with cooking spray. Stir the finely grated zest of 1 medium lemon, 1 teaspoon baking powder, 1 teaspoon kosher salt, and ¼ teaspoon black pepper together in a small bowl.

2. Prepare 3 pounds chicken wings if needed: If the wings are whole and not yet separated, use a chef’s knife or kitchen shears to cut through the first joint of the wing, removing the wing tip. Discard the tip and continue to cut through the second joint separating the wing into forearm (flat) and upper arm (drummette) portions.

3. Pat the wings dry with paper towels and arrange in a single layer. Sprinkle both sides of the wings with the lemon zest mixture until evenly coated.

4. Transfer the wings to the rack in a single layer (they can be touching). Refrigerate uncovered for at least 1 hour or up to 4 hours so the skin can dry out. Meanwhile, make the chimichurri.

5. Pulse 2 cups coarsely chopped fresh parsley, ½ cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 stemmed and halved medium jalapeño pepper, 2 peeled garlic cloves, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes, ½ teaspoon kosher salt, and ¼ teaspoon black pepper together until almost smooth but still chunky, 20 to 22 (1-second) pulses. Taste and season with more kosher salt and black pepper as needed.

6. Transfer to a large bowl and cover until ready to use.

7. Heat the oven to 425ºF. Meanwhile, let the wings sit at room temperature.

8. Roast until the chicken wings begin to brown, about 30 minutes. Flip the wings and roast until deeply golden-brown and crisp, 25 to 30 minutes more.

9. Transfer the wings to the bowl of chimichurri and toss with tongs until evenly coated. Transfer to a serving dish and serve with any leftover chimichurri sauce at the bottom of the bowl and lemon wedges if desired.

10. Heat an outdoor grill for direct, medium heat (about 350ºF). Meanwhile, let the wings sit at room temperature.

11. When the grill is ready, scrape the grates clean if needed. Grilling in batches if needed, place the wings on the grill in a single layer with space between each one. Cover and grill, flipping every 5 minutes, until cooked through and the skin is evenly browned and crisp, 25 to 30 minutes.

12. Transfer the wings to the bowl of chimichurri and toss with tongs until evenly coated. Transfer to a serving dish and serve with any leftover chimichurri sauce at the bottom of the bowl and lemon wedges if desired.

Notes

Make ahead: The chimichurri sauce can be made up to 1 day ahead and refrigerated in an airtight container, but the color will dull. Let sit at room temperature while the chicken is cooking and stir before using.

Storage: Refrigerate leftover chimichurri sauce in an airtight container for up to 4 days. Refrigerate cooked wings in a separate airtight container for up to 4 days. Reheat in an air fryer or in the upper third of a 400°F oven until heated through and the skin is crisp, about 10 minutes.