PERUVIAN CHICKEN WINGS WITH AJI VERDE
1.5 kg chicken wings coriander leaves, to serve
1 lime, halved
2 large handfuls of coriander leaves
1 serrano chilli, deseeded and chopped
100 g Aioli
1 tablespoon olive oil
1 tablespoon apple cider vinegar
sea salt and freshly ground black pepper
2 tablespoons coconut oil or good-quality animal fat, melted
4 garlic cloves, finely chopped
3 tablespoons tamari or coconut aminos
3 tablespoons lime juice
3 tablespoons honey
2 tablespoons chipotle chillies in adobo sauce, finely chopped
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon finely chopped thyme leaves
1 teaspoon sea salt
For the aji verde, combine the coriander, chilli, aioli, olive oil and vinegar in a blender with a pinch of salt and blend until smooth. Taste and season with salt and pepper. Pour into
a small bowl, cover and refrigerate until required.
Combine all the spicy marinade ingredients in a large bowl. Toss the wings in the spicy marinade and turn to coat well.
Cover and marinate in the fridge for 2 hours or, for best results, overnight.
Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
Place the wings in a single layer on the prepared tray and pour over any remaining marinade. Roast, flipping and basting the wings occasionally, for 40 minutes, or until golden and
Season the wings with salt and pepper and transfer to a serving platter. Serve scattered with coriander leaves and with the aji verde and lime halves on the side.