Peruvian Chicken Wings with Green Cilantro Sauce

My baked Peruvian chicken wings with cilantro ranch are an approachable way to make wings. They are packed full of flavors and still come out crispy without needing to fry them. Dunk them into the creamy green cilantro ranch sauce for maximum flavor and minimal effort.

Crispy Baked Chicken Wings

Also known as Pollo a la Brasa, this Peruvian dish traditionally gets its smoky, blackened flavor from rotisserie cooking. This oven-baked wing version mimics that flavor and texture, giving you a deliciously crispy wing that tastes amazing.

Notes for Success

The longer the chicken marinades the more flavorful it will be, try not to let your chicken marinade longer than 24 hours. If you’re not a fan of spice, remove the ribs and seeds from the jalapeno before you add it to your green sauce. I have not tested the recipe in the air fryer, if you decide to try it make sure to keep an eye on the wings to prevent burning.

Looking for More Chicken Recipes?

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Peruvian Chicken with Green Cilantro Sauce

If you make my baked Peruvian Chicken Wing recipe, be sure to leave a comment and rating. Suggestions and substitutions are welcome. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you!

Print Recipe

Baked Peruvian Chicken Wings with Cilantro Ranch

My bold, flavorful Peruvian chicken wings with creamy green cilantro sauce are an oven-baked version that is incredibly juicy and tender. The perfect homemade twist on classic takeout. The chicken is loaded with spices, creating a mouthwatering aroma and deep flavor in every bite. Top it off with a creamy, spicy cilantro and jalapeño sauce—whether you dip or drizzle, it’s a pairing you’ll crave!

Prep Time30

Cook Time22

Course: dinner

Servings: 4

Author: Jennifer Struss

Ingredients

Peruvian Chicken Marinade

12-15 Chicken Wings
2 tbsp Olive Oil
2 tbsp Soy Sauce
2 tbsp White Sugar
1 Juice from 1 lime
1 tbsp Apple Cider Vinegar
4 Cloves of Garlic
1 tsp Dried or Fresh Oregano
2 tsp Smoked Paprika
1 tbsp Chili Powder
1/4 tsp Salt
1/4 tsp Pepper

Cilantro Ranch

½ Cup Mayonnaise
1 Jalapeno
½ Juice from Half a Lime
2 Cloves of Garlic Minced
1 Cup or a Large Handful of Fresh Cilantro
1 tsp Red Wine Vinegar
1/2 tsp Salt
1/4 tsp Pepper

Instructions

Begin by making the marinade, combine 2 tbsp of soy sauce, 2 tbsp of white sugar, 1 tbsp of apple cider vinegar, 2 tbsp of olive oil, lime juice, 2 tsp of smoked paprika, 1 tbsp of chili powder, 4 cloves of garlic, 1 tsp of dried oregano, 1/4 tsp of salt, and 1/4 tsp of pepper in a blender or food processor and blend until smooth. Alternatively, you can mix ingredients in a bowl.
Place the chicken wings in the bowl and toss the chicken in the marinade. Cover the bowl and place in the refrigerator for a minimum of 4 hours and up to 24 hours or overnight.
After the chicken has marinated, preheat the oven to 425 degrees. Place the chicken on a baking sheet and discard the marinade. Bake for 22 minutes flipping halfway through.
While the chicken wings are baking make the green cilantro sauce by adding 2 cloves of garlic, 1/2 cup of mayo, 1 cup of cilantro, 1 jalapeno, 1 tsp red wine vinegar, 1/2 tsp of salt, and 1/4 tsp of pepper into a food processor and blend until a smooth sauce forms.
Take the chicken out of the oven, serve it with the green cilantro sauce, and enjoy!

Notes

The longer the chicken has to marinade the more flavorful it will come out but try not to let your chicken Marinade longer than 24 hours. If you’re not a fan of spice remove the ribs and seeds from the jalapeno before you add it to your green sauce.