Perfect Peruvian Chicken Wings

Peruvian cuisine is known for its vibrant, bold flavors, and these Peruvian Chicken Wings are no exception. Marinated in a fragrant blend of garlic, lime, jalapeño, and aromatic spices, the wings develop a deliciously tangy and slightly spicy profile that’s perfectly balanced by the creamy, herbaceous aji verde sauce.

Whether grilled, baked, or air-fried, these wings come out juicy with a charred exterior and a fresh, zesty finish that will keep you coming back for more.

Helpful Tips

1. Marinate Overnight for Maximum Flavor:
   Allowing the wings to sit in the marinade overnight helps the spices and citrus penetrate the meat, resulting in more tender, flavorful wings.
2. Control the Heat Level:
   Removing the ribs and seeds from the jalapeños reduces the heat, but if you prefer a milder flavor, you can use fewer peppers or substitute with a milder chili.
3. Ensure Even Cooking on the Grill:
   Turn the wings regularly and keep the grill at a steady medium-high temperature to avoid burning while ensuring the wings cook through evenly and develop a crispy, charred skin.

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Perfect Peruvian Chicken Wings

These Peruvian Chicken Wings bring a refreshing change to your usual wing routine, combining bright citrus, smoky spices, and a creamy herb sauce.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Marinating Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Appetizer

Cuisine Peruvian

Servings 6 people

Calories 365 kcal

Ingredients

  

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• 3 cloves garlic minced or grated
• 2 tablespoons low sodium soy sauce
• 2 limes juiced and zested
• 2 tablespoons olive oil
• 2 jalapeño peppers ribs and seeds removed
• 1 teaspoon ground cumin
• 1 teaspoon rosemary
• 1 teaspoon salt
• 2 pounds chicken wing pieces

For the aji verde sauce:

• 1 cup cilantro loosely packed
• 1/2 cup mayonnaise

Instructions

 

• In a food processor or mini chopper, mix together the garlic, soy sauce, lime juice and zest, olive oil, jalapenos, cumin, rosemary, and salt.
• Take half of the sauce out and pour it into a large bowl. Add the chicken wings to the bowl and toss until all pieces of chicken are coated. Cover and refrigerate for at least 2 hours but overnight is better.
• To the remaining sauce in the food processor, add the cilantro and mayonnaise. Blend until mostly smooth. Transfer to a container and refrigerate until ready to use.
• Preheat your grill to medium-high heat (about 375°F to 400°F). If using a charcoal grill, make sure the coals are hot and ready.
• Remove the wings from the marinade and let any excess drip off. Place the wings on the grill and cook for about 20-25 minutes, turning them every 5-7 minutes to ensure even cooking. Wings can also be baked or air fried at 400°F. The wings are done when they reach an internal temperature of 165°F and have a nice char.
• Serve the wings with the sauce.

Nutrition

Calories: 365kcalCarbohydrates: 4gProtein: 16gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 71mgSodium: 844mgPotassium: 208mgFiber: 1gSugar: 1gVitamin A: 413IUVitamin C: 9mgCalcium: 30mgIron: 1mg

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