Smokey Chimichurri Chicken Wings

Dry Rub: In a small mixing bowl add 1 tsp of garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp dried parsley, 1 tsp dried oregano, 1/2 tsp chili flakes, 1 tsp cracked pepper and 2 tsp Murray Salt flakes. Mix well and then set aside. 

Add 1 kg of chicken wings to a large bowl then sprinkle the spice mix over the top and toss well.  Place in to the airfryer preheated to 200C and cook for 10 minutes. 

Meanwhile prepare the Chimichurri in a bowl by adding 1/2 cup chopped Italian parsley, 1/2 cup chopped coriander, 1 finely diced red chilli, 1 finely diced shallot, 4 cloves minced garlic, 2 tbsp chopped fresh oregano, 1/2 cup red wine vinegar, 1/2 cup extra virgin olive oil and 1 tsp Murray River Salt flakes. 

Mix well, then add 2 hot charcoal briquettes in to the bowl and cover with foil. Let the charcoal sit in the Chimichurri for 2-3 minutes then remove. 

After the chicken has cooked for 10 minutes flip and cook for a further 10 minutes until crispy. 

Transfer the crispy chicken wings to a plate and spoon plenty of the smokey Chimichurri over the top to serve.