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At Road and Table, every recipe has a story. My kitchen is often the final stop on a journey that begins with travel—whether it’s across the globe or just a short drive from home. This recipe, Peruvian Chicken Wings with Green Sauce, is inspired by one of those “you have to try this place” moments that turned into a true hidden gem discovery.
I didn’t have to travel far to find this dish. One of my dear friends returned from the trip of a lifetime in Peru and was determined to keep the flavors alive back home. When a Peruvian restaurant called Canggio opened a few towns over in Norwich, Connecticut, she insisted it was a must-visit. I kept saying, “It’s on my list, we have to go,” and when I finally did, I knew I had stumbled upon something special.
(Pro tip: If you’re visiting Mohegan Sun or Foxwoods, step outside the casino bubble and take a detour to Canggio—you’ll thank me later!)
Want a peek inside? I shared my full experience in a reel on Instagram—be sure to check it out.
*Hey there! Just a heads-up—some of the links on this site are affiliate links, meaning I may earn a small commission if you make a purchase (at no extra cost to you!). These earnings help fuel my adventures, allowing me to travel more, discover incredible food experiences, and bring you even more exciting content. I only recommend products and services I genuinely love and believe will add value to you. Your support means the world—thank you for being part of this journey!
Peru: A Destination Full of Flavor
Peru is more than just Machu Picchu (though that alone is worth the trip!). It’s a country bursting with diversity—towering Andes mountains, lush Amazon rainforest, vibrant coastal cities, and colorful markets that bring daily life to the streets. In Lima, often referred to as the gastronomic capital of South America, you’ll find world-class restaurants blending Indigenous, Spanish, African, and Asian influences into one unforgettable culinary experience.
The cuisine of Peru is as varied as its landscapes. Coastal towns are known for fresh ceviche, while highland regions offer hearty dishes like aji de gallina (creamy chicken stew) and roasted meats seasoned with local spices. Street food favorites like anticuchos (grilled skewers) capture the country’s soul, while sauces like ají verde (the green sauce you’ll see below) elevate even the simplest ingredients. It’s no wonder Peruvian cuisine has become a global sensation.
Why You’ll Love This Recipe
- Travel-inspired flavor – brings a taste of Peru right to your kitchen. I use this Peruvian Seasoning, it's always in my spice rack!
- Crispy perfection – the refrigerator trick + spice rub gives you the crunch you crave.
- That sauce! – tangy, spicy, creamy ají verde you’ll want to drizzle on everything.
- Flexible cooking methods – bake, grill, or air fry—whatever works best for you.
- Party-worthy or weeknight easy – impressive enough for guests, simple enough for dinner.
- Leftover magic
- – the green sauce doubles as the ultimate topping for tacos, sandwiches, and more.
If this recipe inspires you to dream of Peru or even a visit to Mohegan Sun or Foxwoods Casinos, let Road and Table help you turn that dream into a journey. Explore my curated
itineraries or
contact me to plan your next unforgettable culinary experience.
Peruvian Chicken Wings with Green Sauce (Ají Verde)
Serves 4 | Prep Time: 45 minutes | Cook Time: 20 minutes
This sauce is the real star of today’s recipe. It’s tangy, spicy, creamy, and totally addictive. Honestly, I should apologize in advance because once you taste it, you’ll want to drizzle it on everything—tacos, grilled meats, roasted veggies, sandwiches, you name it.
👉 Note: The sauce makes a generous batch, so plan to use it throughout the week—it’s especially amazing on tacos or spread over a grilled chicken sandwich.
Ingredients
For the Wings:
- 2 lbs chicken wings
- 2 tbsp extra virgin olive oil
- Peruvian seasoning blend (I use this one)
- Salt & pepper to taste
For the Green Sauce (Ají verde):
- 1 bunch cilantro, stems trimmed
- 1–2 jalapeño peppers (add more or less for spice level)
- ½ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
- 1 tbsp white vinegar
- ⅓ cup shredded Cotija cheese (sub queso fresco or Parmesan if needed)
- ¼ tsp cumin
- 4 cloves garlic
- 2 tbsp green onions
Instructions
For the Wings:
- Remove wings from packaging, rinse, and pat dry. Place in a bowl and toss with olive oil, salt, and pepper.
- Lay wings on a wire rack set over a cookie sheet. This helps air circulate, ensuring the skin gets extra crispy.
- Season tops and bottoms generously with Peruvian seasoning.
- Refrigerate for at least 1 hour before cooking. Why? Resting in the fridge dries the skin, which makes for crispier wings once they cook.
- Cook wings using your method of choice: oven, grill, or air fryer—flipping halfway. I personally used my charcoal grill for that smoky flavor.
Make the Sauce:
- In a food processor, combine cilantro, jalapeños, garlic, green onions, cumin, and cheese. Blend until it forms a paste.
- Add mayonnaise, sour cream, lime juice, and vinegar. Process again until smooth and creamy.
- Adjust seasoning to taste.
Serving:
You can keep the sauce on the side as a dip—or do what I did: place your wings in a large bowl, drizzle the sauce generously over the top, and serve with a little extra on the side. Best of both worlds!
© Jamie Cassidy and Road And Table, 2023. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Cassidy and Road and Table with appropriate and specific direction to the original content.
