These Peruvian Wings are my fun twist on a classic. They’re juicy, crisp, and loaded with a punchy marinade of lime, soy sauce, cumin, paprika, and oregano, then served with aji verde for dipping. It’s everything I love about Pollo a la Brasa, but in wing form.
I’ve been obsessed with the bold, smoky, garlicky flavors of Peruvian Pollo a la Brasa ever since I shared it here on GypsyPlate. So, I thought—why not take all those amazing flavors and bring them to the ultimate finger food?
I’ve had so much fun sharing different wing recipes on GypsyPlate, from cheesy Garlic Parmesan Wings, to fiery Korean Spicy Wings, to my flavor-packed Elote Wings. Each one brings something totally different to the table, and they’re always a hit when I make them.
Now I’m adding these Peruvian Wings to the mix. Marinated with the same bold, garlicky, smoky flavors as my Pollo a la Brasa, they roast up beautifully in the oven and you can pair them with creamy, spicy Aji Verde for dipping. They’re a little zesty, a little smoky, and a whole lot of delicious.
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What is Peruvian Chicken?
Pollo a la Brasa is one of Peru’s most iconic dishes. It is a golden rotisserie chicken marinated with lime juice, garlic, cumin, paprika, soy sauce, and herbs. As it roasts, the skin turns crisp and smoky while the meat stays tender and juicy. It is usually served with fries and dipping sauces, especially the vibrant green aji verde. Beloved in Peru and beyond, this simple chicken dish is all about bold flavor.
Ingredients Needed
I am including exact measurements in the recipe card at the end of this post Here are the things you will need:
- Chicken wings – The star of this recipe. Their skin gets wonderfully crisp while soaking up all the marinade flavors. You want them separated into drums and flats.
- Extra virgin olive oil – Adds richness to the marinade and helps the wings roast up golden.
- Lime juice – Gives the wings that bright, tangy punch.
- Garlic – A must in Peruvian cooking.
- Soy sauce – Adds depth and umami, while also helping to tenderize the chicken.
- Honey – A touch of sweetness that balances the tang and spice.
- Paprika and smoked paprika – Regular paprika gives color and a mild peppery taste, while smoked paprika brings that subtle smokiness.
- Red chili flakes – For just a hint of heat. Adjust to taste if you prefer spicier wings.
- Cumin – A signature spice in Pollo a la Brasa marinades.
- Oregano – Adds an herby note that complements the spices beautifully.
- Salt and black pepper – For bringing all the flavors together.
How to Make Peruvian Wings
1. Preheat the oven: Set your oven to 425°F so it’s good and hot by the time the wings go in. A hot oven is key to getting that crisp skin.
2. Mix the marinade: In a large mixing bowl, whisk together the olive oil, lime juice, garlic, soy sauce, honey, paprika, smoked paprika, red chili flakes, cumin, oregano, salt, and pepper. You’ll have a bold, garlicky, smoky marinade with just the right balance of tang and spice.
3. Prepare the wings: Pat the chicken wings really well with paper towels. The drier the skin, the crispier they’ll get in the oven.
4. Marinate the wings: Add the wings to the bowl of marinade and toss until every piece is coated. For best results, cover and refrigerate them for several hours or even overnight. This extra time really lets the flavors soak into the meat.
5. Set up the baking rack: Place a wire rack on top of a baking sheet and lightly spray it with cooking spray. This setup allows the heat to circulate under the wings so they crisp evenly without sitting in their own juices. Arrange the wings in a single layer, skin side down.
6. Bake the wings: Slide the tray into the oven and bake for 20 minutes. Then flip the wings and bake another 15 to 20 minutes, until the skin looks golden and crisp and the chicken is cooked through.
7. Serve: Transfer the wings to a platter and serve immediately with a generous bowl of aji verde on the side. The creamy, spicy sauce is the perfect dip and completes that true Peruvian flavor experience.
Alpana’s Tips
- I always make sure to pat the wings really dry before marinating. Any extra moisture keeps them from crisping up properly in the oven.
- If I have the time, I marinate the wings overnight. The longer they sit in the marinade, the more flavor they soak up.
- I like using a wire rack over a baking sheet because it lets the heat circulate all around the wings. This way, they don’t end up soggy on the bottom.
- I always make sure the wings have some space between them on the rack. If they’re too crowded, they’ll steam instead of crisp.
- For extra crispy skin, I sometimes give the wings a quick broil at the very end. Just a couple of minutes is enough.
- And of course, I never skip the aji verde on the side. That sauce takes these wings over the top.
Serving Suggestions
First of all, don’t forget the sauce! I have a great recipe for Aji Verde, Peru’s famous green sauce. It just takes a quick blitz in your blender.
I like serving these wings the way Peruvian Pollo a la Brasa is often enjoyed, with fries or roasted potatoes. Black beans and yellow rice are another common pairing. A simple salad or some grilled veggies makes a nice lighter side if you want to balance things out.
Leftovers and Storing
If there happen to be leftovers, I keep them in an airtight container in the fridge for up to three days. To get that crispy skin back, I reheat them in the oven or air fryer rather than the microwave.
These Peruvian Wings are a whole new flavor experience compared to the usual chicken wings. They’ve got a unique depth and brightness that makes them stand out. It’s not just finger food, it’s something that feels exciting and different, the kind of dish that gets people talking.
Whether you put them out for game day, serve them at a party, or make them for dinner with the family, these wings bring a bold twist that regular wings just can’t match. Once you try them, you’ll see why they deserve a spot in your wing rotation.
If you try them, I’d love to hear what you think. Leave a comment and a rating below, and let me know how they turned out for you!
More party food ideas:
Korean Short Ribs
Crockpot Meatballs
Pork Souvlaki
Sauerkraut Balls
Pulled Pork Nachos
Crack Chicken
Peruvian Wings
These Peruvian Wings are marinated with lime, soy, garlic, and spices, then roasted crisp and served with aji verde. Bold, zesty, and perfect for parties!
Ingredients
- 2.5 pounds chicken wings, separated into flats and drums
- ¼ cup extra virgin olive oil
- ¼ cup lime juice
- 6 large garlic cloves, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon paprika
- 2 teaspoons smoked paprika
- ½ teaspoon red chili flakes
- 1 tablespoon cumin
- 2 teaspoons oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Pre heat the oven to 425°F.
- Mix all of the marinade ingredients in a bowl and combine well.
- Pat the cut wings with a paper towel, removing as much moisture as possible.
- Pour the marinade on the chicken wings, and rub the marinade all over the wings. You can marinate first thing in the morning to cook for dinner or marinate overnight for the best result.
- Set a wire rack on top of a baking sheet, and spray the wire rack with cooking spray. Place the wings skin side down on the wire rack and bake for 20 minutes. Flip them and bake another 15-20 minutes, or until wings are crisp.
- Serve immediately with Aji verde sauce (see note).
Notes
- Aji Verde Sauce:
- ½ cup mayonnaise
- 2 cups cilantro, mostly leaves
- 2 jalapeños, roughly chopped
- 2 garlic cloves, roughly chopped
- ¼ cup grated cotija or parmesan cheese
- 1 lime, juiced
- ¼ teaspoon sea salt
In a blender, place cilantro, jalapeño, garlic and blend till chopped finely. Add the rest of the ingredients and blend it to an almost smooth consistency (it will still have some texture).
Taste and adjust the green sauce for salt and taste. If you like hotter, add more jalapeño, or add additional lime for more zing.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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