In a medium bowl, combine the onion, parsley, oregano, garlic, salt, pepper, and chile flakes.
Pour in the olive oil and vinegar and mix well. Use immediately, or store, covered, in the refrigerator, for up to a couple of days. Use before the herbs start to brown. To keep for longer, combine all of the ingredients except the vinegar, then add the vinegar before serving.
Recipe by The Taste Edit at https://thetasteedit.com/chimichurri-chicken-wings/