I love these crispy baked Peruvian wings!!! They are my go-to dish for get togethers right now. Its actually a mash up of two of my own recipes Peruvian-Style Grilled Chicken + Crispy Oven Baked Curry Masala Wings. Same seasoning as the Peruvian chicken and same baking technique for the wings! I guess it just shows how fool proof those 2 things are!
The Seasoning
The seasoning blend comes in together in a matter of 2 minutes. Its super smoky, savory, earthy, just delicious! Make it and you will know what I mean!
Here's the list of dry spices you need:
- smoked paprika
- ground cumin - preferably toasted
- oregano
- salt and pepper
Add mix in lemon juice, oil, vinegar and freshly minced garlic together with the dry spices and that's it.
Get your wings ready. Sometimes you find the wings already cut up in the easy to eat sections. If you not, just take a few minutes and prep them. Here's a helpful guide for cutting wings.
Marinate the wings in the seasoning paste for like a half an hour.
The best baked wings technique!
Get a large baking sheet with an oven safe wire rack. Make sure that the wire rack fits easily inside the baking sheet and most importantly that it can be heated to the 425 degrees in the oven!
Prepare the baking sheet by lining with aluminum foil. This step is not necessary, but it is for me because it makes clean up a whole lot easier. Who likes scrubbing down baking sheets??
Place the wire rack inside the baking sheet and place the wings on the wire rack. Make sure to leave some space around each wing. This is key because, this technique (while it seems likes a lot of equipment and extra steps) but once you put the wings in the oven, that's it. Set the timer, walk away, take a nap, whatever you want for 45 minutes.
The timer goes off and the wings are ready. Perfectly cooked, perfectly crispy, perfectly seasoned! With no vat of oil to deep fry over and even not a single flip of a wing!
Now you don't need this last step to enjoy the wings, but every good wing should be served with a good sauce. And since these are crispy baked Peruvian wings, I feel like that only sauce that can do them justice is a good aji verde sauce! It's spicy, creamy, salty, tangy. Think of a combination of ranch sauce with jalapeños and cilantro.
Believe these wings are super low effort but super super delicious!
📖 Recipe
Crispy Baked Peruvian Wings
Ingredients
Crispy Baked Peruvian Wings
- 3-4 pounds chicken wings skin on, remove wing to, separate drumette and flapper
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 4 garlic cloves freshly minced or grated
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 3 tablespoon lemon juice
Aji Verde Sauce
- 1-2 jalapeños cut off the stem, include the seeds and all
- 1 tablespoon aji amarillo paste
- 1 cup cilantro
- 4 garlic cloves
- 2 tablespoons parmesan cheese
- ½ cup mayonnaise
- 1 tablespoon oil
- 1 tablespoon white vinegar
- ½ lime juice of
- salt and pepper optional, to taste
Instructions
Crispy Baked Peruvian Wings
- Prep the wings, place the wings into a large mixing bowl.
- In a small bowl mix together all of the spices. Add the oil, lemon juice, vinegar and garlic to bowl, this will help to turn the mixture into a thick paste.
- Rub the spice paste onto the wings. Use a spatula to make sure all of the wings are coated.
- Cover the bowl and put into the refrigerator. Let the chicken rest for about 20-30 minutes.
- Pre-heat oven to 425°F. Prepare a large baking sheet by lining with foil and resting an oven safe wire rack inside. Arrange the wings on the wire rack, ensure that the wings are not touching.
- Bake the wings for 45-50 minutes. Allow to cool before serving.
- Serve with aji amarillo sauce!
Aji Verde Sauce
- Add all of the ingredients for the sauce into a blender jar. Blend for about 2 minutes until all of the ingredients are incorporated and the sauce is smooth. You will need to use a spoon to scrap down the side of the blender in between.
- Store in a glass jar, chill until serving. Sauce will last for 7-10 days in the refrigerator.
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