Description
These Peruvian Chicken Wings are marinated with vibrant, zesty flavors and grilled to perfection, delivering crispy skin and juicy meat. Paired with a creamy, spicy Aji Verde sauce made from fresh cilantro, jalapeños, and Greek yogurt, this dish offers a deliciously balanced combination of smoky heat and cool creaminess, perfect for gatherings or a flavorful weeknight meal.
Ingredients
Chicken Wings & Marinade
- 15-20 chicken wings and drummies
- 1/4 cup extra virgin olive oil
- Zest of 1 lime
- Juice of 1 lime
- 1 tablespoon soy sauce (substitute tamari for gluten-free)
- 2 teaspoons garlic, minced
- 1 teaspoon garlic chili sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Aji Verde Sauce
- 1 1/4 cup fresh cilantro, chopped
- 6 tablespoons plain Greek yogurt
- 1/4 cup mayonnaise
- 1-2 jalapeños, seeds and membrane removed
- 1-2 garlic cloves, smashed
- 1 green onion, sliced
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon kosher salt (more to taste)
- Pinch of ground black pepper
Instructions
- Marinate Chicken: Pat the chicken wings and drummies dry with a clean paper towel and season with salt and pepper. In a large bowl or reusable bag, combine 1/4 cup olive oil, lime zest and juice, soy sauce, minced garlic, garlic chili sauce, ground cumin, kosher salt, and black pepper. Add the chicken wings, toss to coat thoroughly, and let marinate for at least 30 minutes to absorb all the vibrant flavors.
- Make Peruvian Green Sauce: While the chicken marinates, add all the sauce ingredients — cilantro, Greek yogurt, mayo, jalapeños, garlic, green onion, lime juice, olive oil, rice vinegar, kosher salt, and black pepper — into a high-powered blender or food processor. Blend on high speed until smooth and creamy. Taste and adjust seasoning if needed. Set aside for serving.
- Prep Grill: Preheat your outdoor grill to a high heat, around 400-450°F (204-232°C). Ensure the grill grates are clean to prevent sticking and to get those perfect grill marks.
- Grill Chicken: Remove the wings from the marinade, letting excess drip off. Discard leftover marinade. Place the wings directly on the hot grill grates and reduce heat to medium. Grill for 5-7 minutes on one side, then flip and grill another 5-7 minutes. Use a meat thermometer to check; wings should reach an internal temperature of 162°F (72°C) at the thickest part.
- Rest & Serve: Carefully remove the wings from the grill and let them rest for 5 minutes; the internal temperature will rise to the safe 165°F (74°C). Serve the wings with the creamy Peruvian Aji Verde sauce drizzled over top or as a dip. For extra flair, sprinkle with crumbled feta or serve alongside quick-pickled red onions.
Notes
- Marinating for longer than 30 minutes (up to a few hours) will intensify the flavors.
- To make the recipe gluten-free, substitute soy sauce with tamari.
- Adjust the number of jalapeños in the sauce depending on your preferred spice level.
- The internal temp of 165°F is the USDA-recommended safe temperature for poultry.
- Quick pickled red onions add a nice contrasting tang if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Peruvian
