American | Appetizers | Better than take out | Dairy Free | Dinner | Gluten free | High Protein | Low Carb | Recipes | Side Dishes
Baked Peruvian Chicken Wings with Cilantro Ranch
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.
Baked Peruvian Chicken Wings with Cilantro Ranch
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 marinates, 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.
How To Serve Baked Peruvian Chicken Wings with Cilantro Ranch~
- As a Main Dish: Serve with roasted vegetables or a simple sheet pan side like Sheet Pan Ham and Cheddar Scalloped Potatoes.
- Serve alongside a fresh kale salad or a crisp Spinach Salad to add brightness and balance.
- Holiday Table Favorite: Make it part of your holiday spread with all the festive favorites— stuffing, cranberry sauce, and creamy mashed potatoes.
- Make-Ahead Meal Prep: Repurpose leftovers in a flavorful Curried Chicken salad, soups, or a cozy chicken pot pie.
- Slice and serve with homemade focaccia bread to soak up all the garlicky drippings.
If you make my Baked Peruvian Chicken Wings with Cilantro Ranch recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!
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!
Servings: 4
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.
12 Comments