Peruvian Chicken Wings (Grilled + Creamy Aji Verde Sauce)
These Peruvian chicken wings are marinated in a bold blend of citrus, garlic, and spices, then grilled until perfectly crispy on the outside and juicy on the inside. Served with a creamy, zesty aji verde sauce (aka green sauce), they’re packed with fresh, vibrant flavor and just the right amount of heat. Perfect for an easy weeknight dinner, summer grilling, or a crowd-pleasing game day appetizer, these wings are a fun twist on classic pollo a la brasa.
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.
Nutrition
Calories: 427kcal | Carbohydrates: 3g | Protein: 24g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 617mg | Potassium: 255mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
