- 1 cup fresh coriander leaves
- 1 jalapeño 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
- 2kg 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
- Preheat the oven to 220°C.
- 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.)
- 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.)
- 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 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.