Peruvian Chicken Wings with Peruvian Green Sauce (eatthelove)

Chicken Wings

3 T olive oil
6 large garlic cloves, forced through a press or minced
1 T ground cumin
1 T kosher salt
2 t coconut sugar or brown sugar
2 t paprika
1 t  ground coriander
1 t dried oregano
1 t fresh ground pepper
juice and zest of 1 lime
2 1/2 lbs chicken wings, broken into flats and drumettes (save the tips for stock or discard)

Prep the chicken by placing the oil, pressed garlic, cumin, salt, sugar, paprika, coriander, oregano, pepper, juice and zest of the lime in a small bowl or glass measuring cup and stir until well blended. Place the chicken wings in a 1 gallon ziplock bag and pour the marinade over them. Seal the bag and then “massage” the chicken to make sure the marinade coats the chicken completely. Refrigerate for 1 – 4 hours. Preheat oven to 425˚ F. Once the chicken has marinated, place a wire rack on a rimmed baking sheet and brush with oil to prevent sticking. Place the wings on the rack. Bake in the oven for 45 min or until the wings are cooked through and slightly charred on some of the edges. Serve sauce with the chicken. Makes enough for 4 – 6 people as appetizers.

Green Sauce

1 c fresh cilantro
1/2 c mayonnaise
1/4 c sour cream
2 T olive oil
2 green Serrano peppers
2 large cloves garlic
1/2 t kosher salt
1/4 t fresh ground pepper

Place all the ingredients in a food processor or blender. Process until all ingredients are well blended. Pour into a bowl, cover and refrigerate while the chicken is cooking. The sauce will seem thin but will thicken up as it sits.


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