Dice the jalapeno peppers and remove the seeds for 1.
Dice the Thai chilis and remove the seeds for 2.
Add the garlic, diced jalapenos and Thai chilis into the food processor with the parsley and coriander mixture. Pulse until the ingredients are finely chopped.
Add the lime juice, lemon juice, canola oil, olive oil, soy sauce and salt to the food processor. Pulse until the ingredients are just mixed. Taste and adjust to your liking for acidity, saltiness, and consistency.
Portion the mixture in half. In a bowl, add the chicken wings and half the chimichurri mixture. Mix well. Store in a ziplock bag or container and refrigerate for at least 4 hours or overnight. Add the remaining chimichurri in an airtight container or jar and place in the fridge.
Take the wings out of the fridge 30 minutes before cooking them. Remove the remaining chimichurri out of the fridge at least 30 minutes before cooking the wings. Preheat the oven to 385 degrees F. Place the wings on a baking tray and bake for 30 minutes. They should be cooked through (165° Fahrenheit or 75° Celsius).
Finish the wings on the grill. As the wings are cooked, the grill helps to add colour to the wings mainly.
Toss the wings in the reserved chimichurri sauce and top with fresh basil. Serve immediately.
Top the wings with any fresh herbs you have handy including coriander or Thai Basil. If you like it extra spicy, top the wings with diced chilis.