Peruvian Chicken Wings with Peruvian Green Sauce

by Irvin on January 19, 2016 · 9 comments

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These easy to make Peruvian Chicken Wings are served with a spicy and herbaceous creamy green sauce that is just fantastic and have you craving “just one more…”

Peruvian Chicken Wings with Peruvian Green Sauce. Photo and recipe by Irvin Lin of Eat the Love.

I’ve been slightly obsessed with Peruvian roasted chicken for years, ever since I tasted it at a local restaurant here in San Francisco called Limon Rotisserie. But it was the version of it in New York (during our fateful trip this past summer) that really had me deciding I needed to attempt it at home. It wasn’t the chicken itself that was so great so much as the accompanying green sauce that I fell in love with. Spicy, creamy herbaceous and utterly addictive, I knew that I wanted to make a Peruvian chicken wings for Chicken Wings Week complete with Peruvian green sauce. AJ’s eyes lit up when he saw them and they were gone pretty much the minute I served them up. (Jump directly to the recipe.)

Peruvian Chicken Wings with Green Sauce. Photo and recipe by Irvin Lin of Eat the Love.

Roasted chicken is actually my go-to comfort food to make at home, and it’s especially quick if you spatchcock the bird. The Peruvian marinade that I used in this recipe can also be used for a roast chicken of course. But there’s something really great about making Peruvian roasted chicken wings. I think it’s the spicy Peruvian green sauce that you can use for dipping the wings into. Sure you can spoon the sauce over the roasted chicken but the finger appropriate chicken wings are almost designed for dipping!

Peruvian Chicken Wings with Spicy Peruvian Green Sauce. Photo and recipe by Irvin Lin of Eat the Love.

The best part of making these wings though is how easy they are. The marinade comes together in a snap and the oven cooking is all “walk away” time. I place the wings on a wire rack so you don’t even need to turn them over halfway through like other oven baked wings. And while the wings are baking, you make the green sauce by throwing all the ingredients in a food processor or blender. Couldn’t be easier.

Peruvian Chicken Wings with Green Sauce. Recipe and photo by Irvin Lin of Eat the Love.


I’m going to be posting chicken wings recipes all this week! So be sure to come back this week for more recipes.

In the meanwhile, if you like these Peruvian chicken wings, checkout some of these other awesome Peruvian recipes from around the web:
Skinny Taste’s Lomo Saltado (Stir Fried Beef and Fries)
Spoon Fork Bacon’s Tallarines Verde (Green Spaghetti)
Sippity Sup’s Aguadita (Peruvian Chicken Soup)
What’s Gaby Cooking’s Peruvian Avocado Tostada

Peruvian Chicken Wings with Peruvian Green Sauce. Photo and recipe by Irvin Lin of Eat the Love.
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{ 7 comments… read them below or add one }

Kari January 20, 2016 at 10:00 am

I love Limon! Its so addicting. My friend had her wedding rehearsal dinner there so that everyone visiting from out of town would have a chance to try it.
Kari
http://www.sweetteasweetie.com

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Carmen Ruiz January 27, 2016 at 10:46 am

I made these wings they were good. I also took this receipe and made slow cooker Loin of Pork, it was tender and flavorful. Thank you

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Roxcy October 14, 2016 at 8:13 pm

When you say 1cup cilantro is that just a bunch that’s about a cup or a chopped 1 cup? I’m guessing it’s a bunch. I’m new with cilantro. …:) wings are marinating right now. 🙂

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Irvin October 14, 2016 at 8:27 pm

A bunch! No need to measure super precisely with it.

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Trish December 11, 2016 at 1:48 pm

I love this recipe. I make it with chicken thighs and just bake it a little longer. My question is: what shall I serve with it besides a salad?? Rice?, potatoes? What kind of rice or potatoes???

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Irvin December 11, 2016 at 2:29 pm

I’ve served it with herb roasted fingerling potatoes. But a rice pilaf would be great too! I also try to serve a green vegetable of some sort. Maybe roasted broccoli or brussels sprouts? Or roasted broccolini or asparagus. It’s a pretty easy recipe. I’ve adapted it for roast chicken and I make it fairly often with the sides above.

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Stephanie Heitmeier December 23, 2016 at 6:11 am

2 serranos? How spicy is this? Do you de-seed De-vein? I like spicy but serranos scare me lol. I love the flavor but not so much the scorching of my mouth

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