Peruvian Wings Recipe

Prep wings

Pat the 2 lbs of chicken wings dry with paper towels. If whole, remove the wing tips and separate into flats and drums if desired. Place wings in a large bowl or resealable bag.

Make marinade

In a small bowl, whisk together 3 tbs aji amarillo paste, 3 minced garlic cloves, 2 tbs fresh lime juice, 1 tbs soy sauce, 2 tbs olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper until smooth.

Marinate wings

Pour the marinade over the wings, toss to coat thoroughly so the paste covers each piece. Cover and refrigerate for at least 1 hour and up to overnight (overnight yields more flavor). If short on time, allow at least 30 minutes at room temperature.

Bring to room temperature

About 20-30 minutes before cooking, remove the wings from the fridge to come closer to room temperature for even cooking. Preheat the oven to 425°F (220°C) if baking, or preheat a grill to medium-high for grilling, or heat oil to 350°F (175°C) if deep-frying.

Cook the wings

Choose one method: - Oven (crisp, hands-off): Arrange wings on a wire rack set over a rimmed baking sheet lined with foil, skin-side up, leaving space between pieces. Bake at 425°F for 35–45 minutes, flipping once at 20 minutes, until skin is deep golden and internal temp reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end watching closely. - Grill: Oil grates and grill over medium-high heat 6–8 minutes per side (12–16 minutes total) with lid closed, until charred in spots and cooked through. - Deep-fry: Fry in batches at 350°F for 8–10 minutes until crisp and cooked through. Drain on paper towels.

Toss in reserved marinade (optional glaze)

If you reserved a small amount of the marinade before adding raw wings (recommended), warm it gently in a small saucepan to a simmer for 1–2 minutes and toss cooked wings in it to glaze. Do not use raw marinade without cooking.

Combine ingredients

In a blender or food processor add 1 cup cilantro, 0.25 cup parsley, 1 tsp aji amarillo paste, 1 seeded jalapeño (or keep seeds for heat), 1 garlic clove, 0.5 cup mayonnaise, 0.25 cup Greek yogurt, 1 tbs lime juice, 2 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper.

Process to smooth

Blend until smooth, scraping down sides as needed. If sauce is too thick, add water 1 tablespoon at a time up to 2 tbs until desired drizzling consistency is reached. Taste and adjust seasoning or acidity with more salt or lime juice as needed.

Chill

Transfer the aji verde to a container and chill for at least 15 minutes to let flavors meld. Sauce can be made up to 24 hours ahead; store refrigerated.

Plate and garnish

Arrange cooked wings on a platter. Drizzle aji verde over the wings or serve on the side for dipping. Scatter sliced scallions (3 green onions, sliced on the bias) over the wings and sprinkle toasted sesame seeds if using.

Serve

Serve immediately with lime wedges for squeezing. Leftover wings keep refrigerated up to 2 days; re-crisp in a 400°F oven for 6–8 minutes.