Argentine chicken wings with chimichurri sauce

Ingredients:

• 2 kg chicken wings, cut at the joints, discard the tips
• 0.5 cup + 2 tablespoons extra-virgin olive oil
• 3 tbsp. sweet paprika
• 3 tablespoons red wine vinegar
• 4 cloves garlic, finely chopped
• 0.5 cups tightly packed fresh parsley leaves
• 0.5 cups tightly packed fresh cilantro leaves
• 2 tablespoons tightly packed fresh oregano leaves
• 1/4 cup ice cubes
• 1 jalapeño, seeded, stemmed and coarsely chopped
• Vegetable oil to grease the grill grate

Preparation:

1. In a large bowl, combine the chicken wings, 1/4 cup olive oil, and paprika. Season generously with salt and pepper, then toss to coat evenly. Refrigerate for at least 2 hours or overnight.
2. Meanwhile, prepare the chimichurri.:
   
   Combine the vinegar, garlic, and a generous pinch of salt in a blender and blend. Add the parsley, cilantro, oregano, ice, and jalapeño and blend on medium speed. With the blender running, slowly pour in the remaining 1/4 cup plus 2 tablespoons olive oil and blend until smooth, about 1 minute, stopping to scrape down the sides of the bowl as needed. Season the chimichurri with salt and pepper to taste, transfer to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve.
3. Preheat the grill to medium heat. Brush the grill grates with vegetable oil. Grill the chicken wings, turning every 6 minutes, until golden brown and cooked through, about 25 minutes.
4. Transfer the wings to a serving platter and season with salt to taste. Drizzle with chimichurri sauce and serve with the remaining dipping sauce.