In a medium bowl combine wings, 2 cups water, vinegar, salt, black pepper, and 1/2 tablespoon red pepper flakes. Brine wings for at least 1 hour or up to 24 hours in refrigerator.
Preheat oven to 450F. Remove wings from brine and pat dry on paper towels. Put in a medium bowl.
In a food processor combine parsley, cilantro, olive oil, garlic, and remaining 1 tablespoon red pepper flakes. Pulse until a thick sauce forms. Transfer half to the bowl with wings and toss until each piece is covered.
Place on a greased baking sheet. Transfer wings to oven and bake for 15 minutes.
Flip wings over and brush second side with remaining chimichurri. Bake for an additional 10 minutes.
Turn the oven to broil for an additional 3 minutes for super crispy wings.