I love Peruvian-style pollo a la brasa, and these Peruvian chicken wings are the perfect way to bring those flavors to any gathering! And of course, when it comes to rotisserie-style chicken, a creamy, spicy aji verde sauce no puede faltar.
This post may contain affiliates. Please see my affiliate notice for details.
You can skip the aji panca and aji amarillo
These ajís are traditional in Peruvian cuisine and key to that classic pollo a la brasa flavor, but it’s okay to leave them out. We’re only using a small amount, and the seasonings will still pack plenty of flavor!
Cook the wings low and slow
To get that juicy, smoky taste we all know and love from these alitas de pollo a la brasa, make sure to cook them low and slow. Since Peruvian-style chicken is cooked rotisserie-style, we’re mimicking it by baking the wings on a rack at 350°F, flipping them often, and brushing on more sauce as they cook.
Add all the aji verde ingredients in a blender
There’s no better way to enjoy these wings than to dip them into some fresh creamy and spicy aji verde sauce. This is the sauce that’s usually served with pollo a la brasa, and there’s plenty of variations on how to prepare it but I especially love the recipe I’m sharing with you today.
It gets its creaminess from the mayonnaise and sour cream, and a little kick from the jalapeño. And if you like it extra spicy, you can throw in an extra jalapeño to really heat things up.
Peruvian Chicken Wings with Aji Verde
Ingredients
- 12-16 wings
- 1 lime
- 1 tbsp red wine vinegar
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp oregano
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp aji panca paste (optional)
Aji Verde
- 1 bunch cilantro
- 1 jalapeño + 1 jalapeño if you like it extra spicy
- 2 scallions
- 2 cloves garlic
- ½ lime
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp parmesan or cotija cheese
- 1 tbsp aji amarillo paste (optional)
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix lime juice, red wine vinegar, soy sauce, brown sugar, oregano, paprika, cumin, salt, black pepper, and aji panca paste (if using). Add chicken wings to the bowl and toss to coat.
- Place wings on a baking rack and bake for 20 minutes, brushing with more marinade halfway through.
- Flip and brush with more marinade, then continue baking for another 20 minutes, brushing with more marinade halfway through. Remove from oven when wings are crispy and set aside.
- For the aji verde, blend cilantro, jalapeño, scallions, garlic, lime juice, mayonnaise, sour cream, cheese, and aji amarillo paste (if using) until smooth.
- Serve wings with aji verde sauce and enjoy. Buen provecho!
