Peruvian Wings
The story
Anyone who has eaten at a Peruvian chicken place knows that the chicken is good and the green sauce is the actual reason you drove there. Aji verde is cilantro, jalapeno, garlic, lime, and mayonnaise blended into something creamy, sharp, and genuinely addictive, and it exists in a category of its own.
These wings use the same baking powder method as the Old Bay Wings, because it is simply the best way to get fried-level crispness out of an oven. Where they differ is the rub, which leans on cumin, paprika, and oregano, and the sauce, which goes on the side rather than tossed. Aji verde is emulsified and creamy, so tossing wings in it would soften them immediately. Serve it in a bowl with a warm District Biscuit for dredging and the biscuit becomes the sauce delivery system.
That is the culinary canvas as a tool. There is no sandwich here. There is a bowl of green sauce that people will finish, and a biscuit that is the correct instrument for getting it.
Why you'll love it
- Aji verde is one of the great condiments and almost nobody makes it at home.
- The baking powder method gives you fried-level crisp from an oven.
- Sauce served alongside rather than tossed, so the wings stay crisp throughout.
- The District Biscuit is the right tool for a creamy dipping sauce.
- The sauce keeps a week and improves eggs, potatoes, and grilled anything.
Ingredients
- 4 District Biscuits, warmed and split
- 3 lb chicken wings, split into flats and drumettes
- 1 tbsp baking powder, not baking soda
- 2 tsp cumin, 2 tsp smoked paprika, 1 tsp oregano, and 1 tsp kosher salt
- 1 cup cilantro, packed, stems included
- 2 jalapenos, seeded for less heat
- 3 cloves garlic and juice of 2 limes
- 1/2 cup mayonnaise and 1/4 cup crumbled cotija
- 1 tbsp olive oil
- Lime wedges and black pepper
How to build it
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1
Heat the oven to 250F and set a wire rack inside a foil-lined sheet pan.
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2
Pat the wings bone dry, then toss them with the baking powder, salt, cumin, smoked paprika, and oregano until evenly coated.
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3
Arrange the wings on the rack without touching and bake at 250F for 30 minutes to render the fat out of the skin.
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4
Raise the oven to 425F and roast 40 to 45 minutes more until the skin is deep golden and audibly crisp.
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5
While the wings roast, blend the cilantro, jalapenos, garlic, lime juice, mayonnaise, cotija, olive oil, and a pinch of salt into the aji verde.
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6
Blend the sauce until fully smooth and bright green, then taste and add more lime or jalapeno as needed.
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7
Warm the District Biscuits in a 350F oven for the last 5 minutes and split them.
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8
Pile the crisp wings on a platter, pour the aji verde into a bowl alongside, and serve with split biscuits and lime wedges for dredging.
Pro tips & swaps
- Baking powder, never baking soda. Soda leaves a metallic soapy taste that ruins the batch.
- Dry the wings obsessively. Any surface moisture becomes steam and steam is the enemy of crisp skin.
- Do not toss these wings in the sauce. Aji verde is emulsified and creamy and it will soften the skin within a minute.
- Use the cilantro stems, not just the leaves. They carry more flavor than the leaves do.
- The sauce is the real prize. Make double and keep it for the week.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make Peruvian Wings ahead of time?
The aji verde keeps a week refrigerated and is better on day two. Run the 250F rendering stage up to a day ahead and refrigerate the wings uncovered, which dries the skin further. Finish the 425F stage right before serving.
What's the best biscuit to serve with a dipping sauce?
A flaky biscuit with crisp edges, like a District Biscuit, is ideal because it holds up to being dragged repeatedly through a thick creamy sauce. Soft bread tears and crackers shatter.
Can I substitute the chicken wings in this recipe?
Yes. Chicken tenders work using only the 425F stage, and cauliflower florets take the same baking powder treatment for a vegetarian version.
Is there a gluten-free or vegetarian version of Peruvian Wings?
The wings are naturally gluten-free since there is no breading. For vegetarian, roast cauliflower with the same rub and serve with the same sauce. The District Biscuit is wheat-based, so check with the District Biscuit cafe about options.
How spicy is aji verde?
Adjustable. Two seeded jalapenos gives a mild to medium heat. Leave the seeds in for real heat, or use one pepper for something almost entirely mild. The cilantro and lime carry the flavor regardless.
What should I serve or drink with Peruvian Wings?
Crispy potatoes, a simple slaw, or rice. For drinks, a cold lager, a pisco sour, or an Inca Kola if you can find one.
How many calories are in a serving of Peruvian Wings?
A quarter of this recipe with a biscuit lands roughly in the 680 to 820 calorie range, driven by the wings and the mayonnaise in the sauce. Using half Greek yogurt in the aji verde trims it meaningfully.
How do I store and reheat leftovers?
Store wings 3 days and reheat at 400F for 10 minutes on a rack to bring the crisp back. The aji verde keeps a week. Re-crisp the District Biscuit at 350F. Avoid the microwave entirely.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with crisp, buttery edges and distinct flaky layers engineered to be a legit sandwich base, not just a side. That structure survives repeated dredging through a thick sauce where softer bread falls apart. It is your culinary canvas, built to carry big flavor from first bite to last.
