Air Fryer Peruvian Chicken Wings

Ingredients

Rub

4 cloves garlic, minced
¼ cup soy sauce
2 tablespoons sriracha
1 ½ tablespoons lime juice
1 tablespoon olive oil
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons brown mustard
2 teaspoons chili powder
1 teaspoon salt
¾ teaspoon coarse black pepper
½ teaspoon dried oregano
4 pounds chicken wings, split at joins, tips removed

Green Sauce

1 ½ cups packed cilantro leaves
2 green onions, cut into 2-inch pieces (green and white part)
1 large jalapeno, halved
1 clove garlic
2 tablespoons lime juice
1 tablespoon olive oil
¾ cup mayonnaise

Directions

In a large bowl, stir together garlic, soy sauce, sriracha, lime juice, oil, cumin, paprika, mustard, chili powder, salt, black pepper and oregano.
Add wings and stir to coat evenly. Cover and refrigerate overnight.
Meanwhile, in a personal blender or small food processor add cilantro, green onion, jalapenos, garlic, lime juice and olive oil. Cover and pulse until mixture is finely chopped. Sauce can be made a day ahead.
Add mayonnaise and pulse until mixture is well blended. Cover and refrigerate until ready to serve.
Place 6 to 8 chicken wings in air fryer basket. Select chicken setting on air fryer or 400°F. Cook for 8 to 10 minutes. Turn wings, cook an additional 8 to 10 minutes or until crispy and chicken is tender. Repeat with remaining wings.
Serve with green sauce.

Serves: 10

Air Fryer Peruvian Chicken Wings

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Rub

4 cloves garlic, minced
¼ cup soy sauce
2 tablespoons sriracha
1 ½ tablespoons lime juice
1 tablespoon olive oil
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons brown mustard
2 teaspoons chili powder
1 teaspoon salt
¾ teaspoon coarse black pepper
½ teaspoon dried oregano
4 pounds chicken wings, split at joins, tips removed

Green Sauce

1 ½ cups packed cilantro leaves
2 green onions, cut into 2-inch pieces (green and white part)
1 large jalapeno, halved
1 clove garlic
2 tablespoons lime juice
1 tablespoon olive oil
¾ cup mayonnaise

Directions

In a large bowl, stir together garlic, soy sauce, sriracha, lime juice, oil, cumin, paprika, mustard, chili powder, salt, black pepper and oregano.
Add wings and stir to coat evenly. Cover and refrigerate overnight.
Meanwhile, in a personal blender or small food processor add cilantro, green onion, jalapenos, garlic, lime juice and olive oil. Cover and pulse until mixture is finely chopped. Sauce can be made a day ahead.
Add mayonnaise and pulse until mixture is well blended. Cover and refrigerate until ready to serve.
Place 6 to 8 chicken wings in air fryer basket. Select chicken setting on air fryer or 400°F. Cook for 8 to 10 minutes. Turn wings, cook an additional 8 to 10 minutes or until crispy and chicken is tender. Repeat with remaining wings.
Serve with green sauce.

Serves: 10

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