Peruvian Chicken Wings
Peruvian Chicken Wings
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Crispy-bronzed skin, guajillo chili powder and savory spices make these mouthwatering Peruvian Chicken Wings worthy of obsession. Just when you think they can't get any better, these wings reach new, delicious heights when slathered with a side of spicy, creamy aji verde sauce.
This recipe was created by our partner, Cory Shackleford of @cory_in_the_kitchen. Cory made this recipe on our Char‑Broil® Performance Series™ 3-Burner Gas Grill, but you can make it on any grill.
Ingredients
For the Peruvian seasoning
- 2 tablespoons guajillo chili powder
- 2 tablespoons ground cumin
- 2 tablespoons oregano
- 2 tablespoons garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 1 tablespoon lemon peel, dried
- 1 tablespoon kosher salt
For the chicken wings
- 1 pound chicken wings
- 1 teaspoon cornstarch
For the aji verde sauce
- 3 cilantro bunches
- 1/2 ounce mint leaves
- 5 jalapeños
- 3 limes, zested
- 5 tablespoons lime juice
- 1 1/2 cups mayonnaise
- 6 garlic cloves
- 8 ounces parmesan cheese
- 1 1/2 teaspoon salt
- 2 tablespoons aji amarillo paste
Directions
1.
In a small bowl, combine the guajillo chili powder, cumin, oregano, garlic powder, smoked paprika, black pepper, dried lemon peel and salt Guajillo Chili Powder.
2.
Spray the chicken wings with oil, then toss with the Peruvian seasoning mix and cornstarch.
3.
Preheat the grill to 375ºF.
4.
Add the wings to a wire rack.
5.
When the grill is ready, place the rack on the grill. Close the lid and cook until the wings reach an internal temperature of 185ºF, about an hour.
6.
Remove from heat.
7.
In a blender, add the cilantro, mint, jalapeños, lime zest, lime juice, mayonnaise, garlic cloves, Parmesan cheese, salt and aji amarillo paste, then blend until smooth.
8.
Plate the chicken wings, drizzle with a generous amount of aji verde sauce and enjoy.
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