To say Peruvian chicken is having a moment right now would be an understatement. Even if you haven’t tasted it for yourself, you’ve likely seen it on food blogs, food trucks, food shows, social media, or pre-prepared at the grocery. It’s easy to see why. The flavor is sort of earthy, spicy and smoky all at once and just plain delicious.
The traditional way to prepare Peruvian chicken is to apply the rub to a whole chicken and then roast it (or cook it rotisserie style, like we did here), but this time we decided to use wings instead and give them a spin in the new Hamilton Beach air fryer.
If you haven’t yet cooked in an air fryer, it’s like nothing you’ve ever used before. Air fryers are basically one part deep fryer, one part convection oven. Instead of gallons of oil, they rely on convection heat (which means circulating heat rapidly to make food extra crispy) to mimic the taste and texture of deep fried food.
What makes a Hamilton Beach air fryer worthy of space on your countertop? 1) Your food gets that deep-fried, crispy-crunchy texture 2) with zero (or just a spritz of) oil 3) all while taking less time to cook than in the oven, since it’s a smaller space.
Wings come out great in the air fryer, and with football playoffs in full swing, we knew it would be the perfect appliance to use for incorporating that fantastic Peruvian flavor into one of our gameday staples. We paired the wings with a tangy, refreshing cilantro-lime dipping sauce to complement the deep rustic flavor of the chili rub.
Unlike some recipes for Peruvian chicken that will have you scouring specialty South American groceries, the ingredients in ours are easy to find at any grocery store and just as flavorful. Just mix up the rub – a combination of earthy spices, sriracha, lime juice and soy sauce – and let the wings marinate in it overnight.
When you’re ready to cook, arrange the wings in a single layer (so the heat can crisp up their entire surface) in the air fryer’s nonstick basket. There’s no need to grease the basket or add any oil. Set the air fryer to 400 degrees and cook the wings for 8-10 minutes; flip them once, and continue cooking for another 8-10 minutes.
While the wings are cooking, you can work on the dipping sauce. Combine cilantro, green onion, jalapenos, garlic, lime juice and olive oil. Pulse in a food processor or food chopper until mixture is finely chopped. Add in a little mayonnaise, and pulse one more time until combined.
And that’s it – no need to deal with dumping oil from the deep fryer after cooking, no unnecessary extra calories and fat and no fiddling with a broiler to achieve a crispy finish on slow- or stove-cooked wings. This recipe is great for casual game day gatherings or served with a side of rice at dinner.
- 4 cloves garlic minced
- 1/4 cup soy sauce
- 2 tablespoons Sriracha
- 1 1/2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons brown mustard
- 2 teaspoons chili powder
- 1 teaspoon salt
- 3/4 teaspoon coarse black pepper
- 1/2 teaspoon dried oregano
- 4 pounds chicken wings, split at joins, tips removed
- 1 1/2 cups packed cilantro leaves
- 2 green onions, cut into 2-inch pieces (green and white part)
- 1 large jalapeno, halved
- 1 clove garlic
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 3/4 cup mayonnaise
- In a large bowl, stir together garlic, soy sauce, sriracha, lime juice, oil, cumin, paprika, mustard, chili powder, salt, black pepper and oregano.
- Add wings and stir to coat evenly. Cover and refrigerate overnight.
- Meanwhile, in a personal blender or small food processor add cilantro, green onion, jalapenos, garlic, lime juice and olive oil. Cover and pulse until mixture is finely chopped. Sauce can be made a day ahead.
- Add mayonnaise and pulse until mixture is well blended. Cover and refrigerate until ready to serve.
- Place 6 to 8 chicken wings in air fryer basket. Select chicken setting on air fryer or 400°F. Cook for 8 to 10 minutes. Turn wings, cook an additional 8 to 10 minutes or until crispy and chicken is tender. Repeat with remaining wings.
- Serve with green sauce.
