Servings: 3 servings
Alitas a la Brasa — Grilled, Smoky Garlic Wings
These smoky, garlicky grilled wings are marinated in a bright, tangy mixture of smoked paprika, aji amarillo paste, soy sauce, and fresh lime. The marinade delivers deep, layered flavor that charred on the grill becomes irresistible. Prep is straightforward: blend the marinade, coat the wings, and let them sit for several hours or overnight for best results. Serve hot with a cooling green sauce or your favorite dip for a Peruvian-inspired twist.
Prep: 10 minutes
Cook: 30 minutes
Marinating time: 4 hours
Total: 40 minutes
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Equipment
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Blender or food processor
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Large bowl or heavy-duty resealable bag
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Grill or oven-safe wire rack and baking sheet
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Tongs and a meat thermometer (optional but helpful)
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 (vegetable, canola, or sunflower)
- 1½ tbsp smoked paprika
- ¼ tsp ground cumin
- 1 tsp dried oregano
- ½ tsp freshly ground black pepper
- ½ tbsp salt
- 1 tsp aji amarillo paste (or substitute a mild yellow pepper paste)
Instructions
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Combine all marinade ingredients — garlic, soy sauce, lime juice, white vinegar, neutral oil, smoked paprika, ground cumin, dried oregano, black pepper, salt, and aji amarillo paste — in a blender or food processor. Blend until completely smooth and slightly thickened. Taste and adjust seasoning as needed; the lime should be bright and the garlic present but not harsh.
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Pat the chicken wings dry with paper towels so the marinade adheres. Place wings in a large bowl or a resealable bag, pour the marinade over them, and toss thoroughly to coat each piece. For best flavor and tenderness marinate at least 4 hours, ideally overnight in the refrigerator. If short on time, marinate for at least 1 hour.
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When ready to cook, preheat the grill to medium heat (about 375–400°F / 190–205°C). Arrange the wings in a single layer over direct heat and grill for 25–30 minutes, turning every 5–7 minutes so they char evenly and cook through. The skin should be lightly charred and the internal temperature should reach 165°F (74°C) when tested at the thickest part.
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If you don’t have a grill, roast the wings in a 425°F (220°C) oven on a wire rack set over a baking sheet for 40–45 minutes, flipping once halfway, until crisp and browned.
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Remove the wings from heat and let them rest for 5 minutes to allow juices to redistribute. Serve hot with a cooling green sauce (aji verde or cilantro-lime dip), lime wedges, and a simple salad or fries. These wings are great as an appetizer, party plate, or main course.
Notes & Tips
- Marinating time matters: longer marinating (overnight) gives deeper flavor and more tender wings as the acids and seasonings penetrate the meat.
- Dry the wings thoroughly before adding the marinade so the mixture clings to the skin instead of sliding off.
- Turn wings regularly while grilling to prevent flare-ups and to develop even char and crispness.
- Resting the wings for 5 minutes after cooking keeps them juicy—don’t skip this step.
- Oven method: for a similar result without a grill, use a high oven temperature and a wire rack to allow hot air circulation and better crisping.
- Storage and reheating: refrigerate cooled wings in an airtight container up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to restore crispiness, or crisp in a skillet.
- Flavor variations: swap smoked paprika for regular paprika plus a pinch of chipotle for heat, or use a milder pepper paste if aji amarillo is not available. Add a touch of honey for a sweet glaze.
- Serving suggestions: pair these wings with a creamy aji verde or cilantro-lime dip, pickled onions, lime wedges, and a fresh green salad or roasted potatoes.
Like this recipe? Leave a comment below and share your variations!