Oven-baked chicken wings

Ingredients

• 1 kgchicken wings, separated into drumettes and flats
• 3 clovesgarlic, crushed
• 2 tablespoons (30 ml)sillao (Peruvian soy sauce)
• 1 tablespoon (15 ml)lemon juice
• 1 tablespoon (15 ml)ground ají panca
• 1 teaspoon (5 ml)cumin
• 1 teaspoon (5 ml)dried oregano
• to tastesalt and pepper
• 2 tablespoons (30 ml)vegetable oil
• to tastechips or oven-baked potatoes
• to tastefresh salad (lettuce, tomato and onion)
• to tastelemon slices
• to tasteground Peruvian rocoto, mayonnaise and ketchup

Instructions

1. 1

   Marinate the wings

   Clean the wings and pat them dry with kitchen paper. In a large bowl, combine the crushed garlic, sillao, lemon juice, ají panca, cumin, oregano, salt, pepper and oil. Add the wings and turn to coat thoroughly. Leave to marinate for at least 30 minutes, or ideally 1 hour.

2. 2

   Heat the oven

   Preheat the oven to 200 °C (392 °F). Lightly grease a baking tray lined with foil or fitted with a metal rack.

3. 3

   Arrange the wings

   Set the marinated wings on the tray in a single layer, keeping them from overlapping so they brown evenly.

4. 4

   Bake until crisp

   Bake for 20 minutes, then turn the wings over and bake for a further 15–20 minutes, until browned and crisp on the outside. For a crispier finish, you can switch on the grill for the final few minutes.

5. 5

   Check they are cooked

   Make sure the wings are cooked through and that their juices run clear. If needed, return them to the oven for a few more minutes.

6. 6

   Rest briefly

   Take the wings out of the oven and leave them to rest for 2–3 minutes before serving.

7. 7

   Serve with sides

   Serve the wings with chips or oven-baked potatoes, fresh salad, lemon slices and a generous helping of ají sauce.

What are Peruvian-style oven-baked chicken wings?

Chicken wings are a popular sharing dish in many places, and this version takes its flavour cues from Peruvian cooking. Sillao, the Peruvian style of soy sauce, joins ají panca, garlic and warm spices in a savoury marinade.

The oven method keeps the preparation straightforward while giving the wings time to brown. Potatoes, salad, lemon and sauces make the result feel like a complete meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 0g protein, 0g carbs, 0g fat.

The wings provide most of the protein and a substantial share of the fat, while the oil also contributes fat. Potatoes are the main source of carbohydrates if served alongside; balance the plate with the fresh salad and choose a portion of potatoes that suits your meal.

The marinade builds the flavour

Ají panca: this ground chilli paste brings a distinctive mild, earthy flavour to the coating. Mix it thoroughly with the other marinade ingredients so it is distributed across the wings.

Sillao and lemon: the soy sauce adds savouriness, while lemon juice gives the marinade a bright edge. Garlic, cumin and dried oregano round out the seasoning.

Dry wings brown better

Pat the wings dry before adding them to the marinade; excess surface moisture can make it harder for them to brown. A metal rack over the tray lets hot air circulate around the pieces.

Single layer: leave space between the wings rather than stacking them. If they are crowded, they are more likely to steam than crisp.

Allow time to marinate

The recipe calls for at least 30 minutes in the marinade, with 1 hour as the ideal rest. Turn the wings in the bowl so the seasoning reaches all sides.

The stated 55-minute total may not include the ideal 1-hour marinating time, so allow extra time if you choose to leave them for longer.

Look for colour and doneness

Bake at 200 °C for 20 minutes, then turn the wings and continue for 15–20 minutes. The outside should be browned and crisp, and the meat should be cooked through.

Grill finish: the method suggests using the grill for the final few minutes for extra crispness. Keep an eye on the wings during this stage so they do not scorch.

Serve with contrast

Pair the hot wings with chips or oven-baked potatoes and a fresh salad of lettuce, tomato and onion. Lemon slices bring a sharp, fresh note alongside the rich, seasoned coating.

Set out ground rocoto, mayonnaise and ketchup as accompaniments, or offer them separately so everyone can choose their preferred sauce.

Recipe notes & tips

• Pat the wings dry before marinating to help them brown in the oven.
• Use a rack over the tray if you have one to allow air to circulate around the wings.
• Turn each wing after the first 20 minutes so both sides cook evenly.
• Keep the wings in a single layer, using another tray if necessary.
• Watch closely if you use the grill for the final few minutes, as the coating can brown quickly.

Variations

• More heat: serve with extra ground rocoto or your preferred hot sauce.
• Milder seasoning: reduce the ají panca and leave the rocoto off the table.
• Crispier finish: use the grill for the final minutes, watching the wings closely.
• Different sides: swap chips for oven-baked potatoes and keep the fresh salad.
• Extra citrus: serve with additional lemon slices for squeezing over the wings.

Common mistakes to avoid

• Wet wings: pat them dry before marinating to give the outside a better chance to brown.
• Crowded tray: arrange the wings in one layer or use a second tray so they do not steam.
• Uneven coating: turn the wings well in the bowl so the marinade reaches every piece.
• Skipping the turn: flip the wings after 20 minutes to help them cook and colour evenly.
• Unwatched grill: check frequently during the final minutes because the wings can scorch.

How to store

Refrigerate leftover wings in a covered container and eat within 3 days. Reheat in an oven until piping hot; the oven will help restore some crispness better than a microwave.

Frequently asked questions