Seriously Good Peruvian Chicken Wings (with Aji Verde)
If you love bold, fresh flavors, these Peruvian chicken wings are about to become a new favorite. Inspired by classic pollo a la brasa, these wings are marinated in citrus, garlic, and spices, then grilled until perfectly crispy and juicy. We grilled them (we are huge fans of the grill – check out all of our easy grilling recipes!), but feel free to air fry or bake them!
But the real star? That creamy, herby aji verde sauce. It’s bright, a little spicy, and completely addictive — the kind of sauce you’ll want to drizzle on everything.
We love serving these as an easy weeknight dinner or a crowd-pleasing appetizer for game day. If you’ve already tried our Peruvian chicken thighs, this is a fun, faster twist using wings!
What Is Peruvian Chicken
Peruvian chicken comes from the country of Peru and has become popular thanks to the delicious green sauce, also known as ají verde, which is creamy, tangy, and fresh thanks to seasonal herbs and jalapeño. It can be paired with homemade baked french fries, rice, or juicy chicken.
Why These Peruvian Chicken Wings Work
- Big, bold flavor from a simple marinade.
- Crispy, juicy wings every time.
- That creamy aji verde sauce is completely addictive.
- Perfect for grilling season, game day, or an easy dinner.
- Naturally gluten-free and easy to customize.
Looking for More Recipes Like This?
Then you’ve got to try our Grilled Peruvian Chicken Thighs where we use chicken thighs paired with fluffy white rice and and of course green sauce.
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- chicken wings and drummies – Easy to eat dark meat that yields the best grilled protein.
- lime zest & juice – We love this simple ingredient for it’s fresh flavor and hit of acidity.
- garlic & garlic chili sauce – Adds a depth of flavor and a subtle heat.
- ground cumin, kosher salt, & ground black pepper – Some simple seasonings to enhance all of the natural flavors.
- jalapeños & fresh cilantro – Essential ingredients for Peruvian green sauce.
- plain Greek yogurt & mayo – Helps to add creaminess to the green sauce. Feel free to use store-bought or we have an easy homemade mayo recipe on the site as well!
How To Make Peruvian Chicken Wings
Step 1: To make the marinade, mix together the olive oil, lime zest, lime juice, soy sauce, garlic, garlic chili sauce, ground cumin, salt, and pepper in a large bowl. Pat your chicken dry with a clean paper towel and season with some salt and pepper. Then toss them all in the marinade and let them marinate for at least 30 minutes.
Step 2: Meanwhile, place all of the Peruvian green sauce ingredients in a food processor and blend until smooth. Give it a taste and add any additional ingredients per your flavor preference and set aside.
Step 3: Grill wings directly on the grill grates, drop the heat to medium-heat, and let them cook for 5-7 minutes. Flip them and let them cook for another 5-7 minutes or until they reach an internal temperature of 162°F at the thickest part of the meat.
Step 4: Once the chicken has rested, slather them with Peruvian green sauce or serve the sauce as a dipping sauce. We love sprinkling a bit of crumbled feta cheese into the sauce to punch up the flavor just a bit and serve with some quick pickled onions.
Peruvian Green Sauce (Aji Verde)
- Aji verde is a classic Peruvian green sauce that’s creamy, bright, and just a little spicy. It’s typically made with fresh herbs, garlic, lime juice, and a chili pepper for heat.
- My version is very cilantro and lime forward and made creamy with the help of mayo and Greek yogurt. The punch of heat is from jalapeno – leave the seeds and membrane in tact for extra spice!
- It’s the perfect pairing for these wings, but don’t stop there — it’s also amazing on grilled chicken breast, grilled vegetables, burgers, and more.
Tips for Crispy Grilled Chicken Wings
- Pat the wings dry before marinating to help them crisp up
- Don’t overcrowd the grill — give them space Use medium-high heat for a good char without burning
- Turn occasionally for even cooking
- Don’t Forget – Let Them Rest: Remove the chicken from the grill and let them rest for a couple of minutes. This allows all of the juices to redistribute into the meat, making them super juicy! Plus, the meat will continue cooking during this time, which allows the meat to reach the recommended temp for chicken, which is 165°F.
Can You Bake or Air Fry These Wings?
Yes! If you don’t have a grill, these Peruvian wings can easily be made in the oven or air fryer.
- Oven Baked Chicken Wings: Bake at a 400 degrees F., flipping halfway through for approx. 30-40 minute or until cooked through.
- Air Fryer Chicken Wings: Cook at 400 degrees F. for approx. 13-18 minutes or until fully cooked. Work in batches for the best texture and even crisping.
No matter which method you choose, don’t skip the aji verde — that green sauce is what brings everything together.
Make it a Meal
These wings pair well with a variety of sides. Some of our favorites include:
- Our favorite house salad
- Roasted or grilled vegetables
- Crispy rice
- Grilled potato wedges or fries
They’re also perfect on their own as an appetizer with extra aji verde for dipping.
Recipe FAQs and Tips
The secret is less of an ingredient and more of a preparation method. Be sure to pat your chicken dry before seasoning it. This helps soak up access moisture, allowing the skin to get nice and crispy during the cooking process.
A traditional creamy and spicy sauce from the country of Peru that has a blend of fresh herbs and seasonings. It’s often used as a condiment for chicken, but let your taste buds be your guide as to how to use it.
It’s all about the marinade and the sauce. The combination of citrus, garlic, and spices gives it a bold, savory flavor, while the aji verde adds a fresh, creamy finish.
It has a mild to moderate heat, but you can easily adjust the spice level to your preference. For my recipe below, simply leave on the jalapeno seeds and membrane to up the heat level.
Yes! You can marinate the wings ahead of time and make the sauce in advance. Just store everything separately until ready to cook and serve.
Yes, just make sure they are fully thawed and patted dry before marinating for the best texture.
Other Chicken Wing Recipes You Might Like
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Ingredients
Chicken Wings:
- 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, sub 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
Peruvian Green Sauce:
- 1 1/4 cup fresh cilantro, chopped
- 6 tablespoons plain Greek yogurt
- 1/4 cup mayo
- 1-2 jalapeños, remove seeds & membrane
- 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 15-20 chicken wings and drummies dry with clean paper towel. Season with salt and pepper. Put 1/4 cup extra virgin olive oil, zest of 1 lime, juice of 1 lime, 1 tablespoon soy sauce, 2 teaspoons garlic, 1 teaspoon garlic chili sauce, 1/2 teaspoon ground cumin, 1/4 teaspoon kosher salt and 1/8 teaspoon ground black pepper in a large bowl or reusable bag. Mix to combine and then add the seasoned chicken wings. Toss to combine and let marinate for at least 30 minutes.
- Make Peruvian Green Sauce: While the chicken marinates, put all of the Sauce ingredients in a high-powered blender or food processor. Blend on high until smooth. Taste and add any additional flavors, as desired. Set aside.
- Prep: Preheat the outdoor grill to a high heat (400-450 degrees F) and make sure the grill grates are clean.
- Grill Chicken: Remove the chicken from the marinade, allowing any excess liquid to drip off. Discard the remaining marinade. Place chicken wings directly on the grill grates, drop to a medium heat, and let cook for 5-7 minutes. flip and then continue cooking for an additional 5-7 minutes or until they reach an internal temperature of 162 degrees F at the thickest part of the meat (use a meat thermometer).
- Rest + Serve: Carefully take the chicken off the grill and let rest for 5 minutes (internal temp will rise to 165 degrees F during the rest time). Enjoy with the Peruvian Green Sauce drizzled on top or as a dip (feel free to sprinkle with crumbled feta and/or serve with quick pickled red onions!
Notes
- Up the Spice: leave those jalapeno seeds and membrane intact to increase the heat.
- Dairy Free: sub the Greek yogurt for a dairy-free alternative.
- Meal Prep: option to prep the Peruvian Green Sauce ahead of time and store in an airtight container in the fridge until ready to use.
- Storage – Store the green sauce in a airtight container in the refrigerator for up to 5 days. Store the chicken in a separate container in an airtight container in the refrigerator for up to 3 days.
- Reheating Wings: reheat wings in the air fryer at 375 degree F. for 4-7 minutes or until warmed through or a 350 degree oven on a baking sheet for 10-14 minutes or until warmed through.
Thomas says
The marinade is what drives the flavor here, so giving the wings time to sit makes a difference. Getting some char on the outside matters as well, and the green sauce is worth making — it really brings everything together. Family loved it!
Erin Jensen says
Yay!!! So glad to hear that!
Erin says
These were really, really good! Thanks!