Acholadas Wings with Pisco and Yellow Chili Pepper

45 min
Imagine golden wings, with crispy skin and juicy meat, marinated in a mixture that is pure Peru. The power and fruity aroma of Pisco are combined with the pungency and unique flavor of yellow chili, creating a vibrant and delicious marinade. They are perfect for baking, grilling or air fryer. A finger-sucking sting!

INGREDIENTES

Ajusta las porciones y recalcula automáticamente tus ingredientes

3
Porciones

HERRAMIENTAS

  • + Large marinating bowl
  • + Baking tray (or cast iron skillet)
  • + Oven
  • + Kitchen tongs

INSTRUCCIONES

Step 1:

Prepare the Wings. If you have whole wings, cut them at the joints to separate the leg (“drumette”), the wing (“wingette”) and the tip (you can save the tips to make a broth).

Step 2:

The Magic Adobo. In a large bowl, place the wings. Add all the dry ingredients: salt, pepper, cumin, garlic powder, dried coriander and turmeric. Mix a little so that they are impregnated.

Step 3:

The Liquid Touch. Now, pour the liquid ingredients over the wings: the sillao, the vinegar, the oil, the yellow chili paste and, of course, our Pisco.

Step 4:

Let's Massage! With clean hands, massage the wings with the marinade for a couple of minutes. Make sure that every piece is completely covered with this glorious mix.

Step 5:

The Rest of Flavor. Cover the bowl and marinate the wings in the refrigerator for a minimum of 2 hours. If they have time and can leave them all night, so much the better! The flavor will be even more intense.

Step 6:

In the oven. Preheat the oven to 200°C (400°F). Arrange the marinated wings in a single layer on a baking sheet.

Step 7:

Perfect Cooking. Bake for about 25 to 35 minutes, turning them halfway through cooking, until fully cooked, golden brown and the marinade has slightly caramelized.

Step 8:

Serve Hot. Remove from the oven and serve immediately, if you wish you can garnish them with a little Chinese onion or fresh chopped cilantro.

TIPS

  • + Pisco is the Star: Use a good Pisco Quebranta. Its robust and less aromatic character is ideal for cooking, as it provides flavor without obscuring the other ingredients of the marinade.
  • + Marinating is the Key: Don't skip this step. Rest in the marinade is crucial for the meat to soften and absorb all the nuances of pisco, chili and spices.
  • + Crunchy Skin: To ensure a crisp skin, make sure that the wings are in a single layer on the baking tray, without piling up. This allows heat to circulate and brown them evenly.
  • + Salsita to Accompany: These wings are spectacular with a fresh and creamy sauce on the side. Try a huancaine sauce, rocoto mayonnaise or a simple cilantro aioli. The combination is good!