Peruvian Wings with Aji Verde

Original recipe by Marge Perry & David Bonom for Anolon US

Serves: 8

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.


Aji Verde:

  • 1 cup fresh coriander leaves
  • 1 jalapeño pepper, seeded
  • 1 small garlic clove
  • ½ cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon salt


  • 2kg chicken wings, split at the joint and tips removed
  • 2 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 4 garlic cloves, minced
  • ¼ cup lower sodium soy sauce
  • ¼ cup fresh lime juice
  • 3 tablespoons honey
  • 2 tablespoons minced chipotle peppers in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme


  1. Preheat the oven to 220°C.
  2. For the aji verde, combine the coriander, 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.)
  3. Toss the wings with 1 tablespoon of the oil and 1 teaspoon of the salt. Arrange in a single layer on a large baking 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.)
  4. Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium. Add the garlic and cook until it is lightly golden, 1 ½ 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.
  5. Transfer to a serving platter and drizzle with the aji verde.


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