Peruanische Hähnchenflügel mit Ají verde

Zutaten

• 1.5 kg (2 lbs) 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
• Spicy marinade: 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

Zubereitung

1. 1

   Blend ingredients for aji sauce: For the aji verde, combine the coriander (cilantro), 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.

2. 2

   Combine spicy ingredients and marinade chicken: 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.

3. 3

   Preheat oven: Preheat the oven to 220°C (200°C fan-forced).

4. 4

   Bake the chicken: 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 cooked through.

5. 5

   Serve with the aji sauce: 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.