Alitas à la Brasa
These smoky, garlicky grilled wings are marinated in a blend of smoked paprika, ají amarillo paste, soy sauce, and fresh lime juice for deep, complex flavor that comes straight off the grill. Simple to prep and impossible to stop eating – marinate them overnight for the best results and pair them with my Aji Verde Ranch for the full Peruvian-inspired spread!
Equipment
- Food processor
Ingredients
- 2 lb chicken wings, split and tips removed
For the marinade:
- 5-6 garlic cloves
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp white vinegar
- ¼ cup neutral oil
- 1½ tbsp smoked paprika
- ¼ tsp ground cumin
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tbsp salt
- 1 tsp aji amarillo paste
Instructions
- Add all marinade ingredients to a small blender or food processor. Blend until completely smooth and thick.
- Pat wings dry, place in a large bowl or bag and pour marinade over them. Toss until fully coated. Marinate at least 4 hours, preferably overnight.
- Preheat the grill to medium heat (375–400°F). Arrange the wings on the grill and cook the wings for 25–30 minutes, turning every 5–7 minutes, until fully cooked and lightly charred.
- Let the wings rest for 5 minutes. Serve hot and enjoy!
Notes
- The longer the marinade, the better – overnight gives you deeper flavor and more tender wings.
- Pat the wings completely dry before marinating so the marinade clings instead of sliding off.
- Don’t skip the resting time – 5 minutes off the grill lets the juices redistribute so every bite stays juicy.
- No grill? Cook these in the oven at 425°F on a wire rack for 40–45 minutes, flipping halfway, for similar char and crispiness.
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