by Carolyn Canouse
This recipe is my own creation. I am not Peruvian but have been there enough that I wanted to make chicken wings with all the spices of Peru that I love. For the green sauce I blended a few different recipes and came up with my own version. This traditional Peruvian sauce is actually amazing.
Ingredients
sauce:
1 cup fresh cilantro
1/2 cup mayonnaise
2 Tablespoons vinegar
2 Tablespoons olive oil
3 green Jalapeno or Serrano peppers (deseeded)
1 tablespoon Aji Amarillo paste (optional)
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
wings:
1 Tablespoon garlic powder
1 Tablespoon cayenne pepper
1 teaspoon fresh ground pepper
1 teaspoon salt
1/2 teaspoon cumin
Juice of 1/2 lime
2 Tablespoons olive oil
2 1/2 pounds chicken wings
Directions
Prep the chicken by placing the oil, spices and juice of the lime in a small bowl and stir until well blended. Place the chicken wings in a large Ziploc bag and pour the marinade over them. Make sure the marinade coats the chicken completely and refrigerate for 2-4 hours.
Preheat the oven to 425˚F. Once the chicken has marinated, place a wire rack on a rimmed baking sheet and brush with oil to prevent sticking. Place the wings on the rack. Bake in the oven for 45 minutes or until the wings are cooked through and slightly charred on some of the edges. (You may also cook your wings on a grill.)
While the wings are cooking, place all the ingredients for green sauce in a food processor or blender. Process until all ingredients are well blended. Pour into a bowl, cover and refrigerate while the chicken is cooking. The sauce will seem thin but will thicken up as it sits. Serve with the chicken.