Peruvian Wings with Aji Verde
Alitas Peruanas con Aji Verde
Marge Perry & David Bonom
Lime, soy sauce, honey and spicy heat make an intriguing, well-balanced and sophisticated glaze for chicken wings. Take them over the top with creamy green condiment, aji verde, that is equal parts dip and sauce—and the perfect accompaniment to a platter full of wings.
1 cup fresh cilantro leaves
1 serrano pepper, seeded
1 small garlic clove
1/2 cup mayonnaise
1/3 cup sour cream
1 tablespoon olive oil
1 teaspoon white wine vinegar
1/4 teaspoon salt
5 pounds chicken wings, split at the joint and tips removed
2 tablespoons olive oil, divided
2 teaspoons salt, divided
4 garlic cloves, minced
1/4 cup lower sodium soy sauce
1/4 cup fresh lime juice
3 tablespoons honey
2 tablespoons minced chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried thyme
ANOLON | 12-Inch Frying Pan
ANOLON | 14.5-Inch Open Skillet with Helper Handle
ANOLON | Frying Pan
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Preheat the oven to 425°F.
For the aji verde, combine the cilantro, serrano pepper, garlic, mayonnaise, sour cream, oil, vinegar and salt in a blender; puree. (May be made up to four days in advance and kept refrigerated.)
Toss the wings with 1 tablespoon of the oil and 1 teaspoon of the salt.
Arrange in a single layer on a large sheet pan. Roast until the wings are cooked through and lightly browned on top, 33-35 minutes. (May be made one day ahead and brought to room temperature before glazing.)
Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium.
Add the garlic and cook until it is lightly golden, 1 1/2 minutes.
Stir in the soy sauce, honey, chipotle peppers, cumin, paprika, thyme and the remaining 1 teaspoon salt.
Cook, stirring often, until the liquid has thickened enough to lightly coat the back of a spoon.
Add the chicken to the skillet and cook, tossing, until the wings are well coated and heated through.
Transfer to a serving platter and drizzle with the aji verde.