FlamingFoodies recipe
Ají Amarillo Glazed Chicken Wings
Crispy baked chicken wings coated in a vibrant ají amarillo glaze that delivers Peru's signature fruity heat with hints of garlic and lime.
Crispy chicken wings get the Peruvian treatment with a glossy ají amarillo glaze that delivers fruity heat and gorgeous golden color. The paste reduces down with honey and lime juice into a sticky coating that clings to every crispy edge.
Ingredients
Wings
- 2.5 lbschicken wings, split into flats and drums
- 1 tspkosher salt
- 1/2 tspblack pepper
- 1 tbspbaking powder, aluminum-free
Ají Amarillo Glaze
- 3 tbspají amarillo paste
- 2 tbsphoney
- 2 tbspfresh lime juice
- 3 clovesgarlic, minced
- 2 tbspsoy sauce
- 1 tbspvegetable oil
- 1/4 tspground cumin
Garnish
- 2 tbspfresh cilantro, chopped
- 1 mediumlime, cut into wedges
Method
1. Prep and Season the Wings Pat wings completely dry with paper towels, then toss with salt, pepper, and baking powder until evenly coated. The baking powder draws moisture from the skin and helps create that coveted crispy texture. Arrange wings on a wire rack set over a rimmed baking sheet, spacing them so they don't touch.
Watch for: Wings should look lightly dusted with the seasoning blend
Tip: Dry wings are crucial for crispy skin—if they seem damp, let them sit uncovered in the fridge for 30 minutes.
2. Bake the Wings Until Crispy Roast wings in a 425°F oven for 45-50 minutes, flipping them once halfway through. The skin should turn golden brown and feel crispy when you tap it with tongs. Don't rush this step—properly rendered fat and crispy skin make all the difference when the glaze hits.
Watch for: Skin should be golden brown and make a slight crackling sound when tapped
3. Make the Ají Amarillo Glaze While wings finish cooking, whisk together ají amarillo paste, honey, lime juice, minced garlic, soy sauce, oil, and cumin in a large bowl until smooth. The mixture should be loose enough to coat wings but thick enough to cling. Taste and adjust lime juice for brightness or honey for sweetness.
Watch for: Glaze should coat the back of a spoon but still drip freely
Tip: The glaze will thicken slightly when it hits the hot wings, so keep it on the looser side.
4. Glaze and Finish the Wings Transfer hot wings directly to the bowl with glaze and toss immediately while they're still steaming. The residual heat will help the glaze adhere and slightly caramelize. Keep tossing until every wing is thoroughly coated in that glossy golden glaze, then arrange on a serving platter.
Watch for: Wings should be evenly coated and glossy amber in color
Tip: Work quickly while wings are hot—the glaze sets better on hot surfaces.
Equipment
- Wire cooling rack
- Rimmed baking sheet
- Large mixing bowl
- Whisk
Make ahead
- Season wings up to 4 hours ahead and refrigerate uncovered. Glaze can be made 2 days in advance and refrigerated.
Storage
- Store leftover wings in the refrigerator for up to 3 days in a covered container.
Reheat
- Reheat wings in a 400°F oven for 8-10 minutes to restore crispiness. Avoid microwaving, which makes the skin soggy.
Top tips
- Make the glaze up to 2 days ahead and store covered in the fridge
- For extra crispy skin, air-dry seasoned wings uncovered in the fridge for 2-4 hours before baking
- Double the glaze recipe if you like your wings heavily sauced
Substitutions
- Use maple syrup instead of honey for a different sweetness profile
- Substitute tamari for soy sauce to make gluten-free
- Try orange juice in place of lime juice for a sweeter citrus note
Serve with
- Serve with lime wedges and extra napkins
- Pair with cold beer or pisco sours
- Offer alongside yuca fries or plantain chips
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Open archive →Ají Amarillo Glazed Chicken Wings
Crispy baked chicken wings coated in a vibrant ají amarillo glaze that delivers Peru's signature fruity heat with hints of garlic and lime.
Prep
20 min
Cook
45 min
Active
25 min
Total
1 hr 5 min
Yield
4 servings
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Peppers in this recipe
Recipe notes
Before you cook
These baked chicken wings are coated with an ají amarillo glaze. The pepper paste adds color and chile flavor to the sauce.
Total time
1 hr 5 min
Prep: 20 min. Cook: 45 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Prep and Season the Wings
Pat wings completely dry with paper towels, then toss with salt, pepper, and baking powder until evenly coated. The baking powder draws moisture from the skin and helps create that coveted crispy texture. Arrange wings on a wire rack set over a rimmed baking sheet, spacing them so they don't touch.
- 2
Step 2 of 4
Bake the Wings Until Crispy
Roast wings in a 425°F oven for 45-50 minutes, flipping them once halfway through. The skin should turn golden brown and feel crispy when you tap it with tongs. Don't rush this step—properly rendered fat and crispy skin make all the difference when the glaze hits.
- 3
Step 3 of 4
Make the Ají Amarillo Glaze
While wings finish cooking, whisk together ají amarillo paste, honey, lime juice, minced garlic, soy sauce, oil, and cumin in a large bowl until smooth. The mixture should be loose enough to coat wings but thick enough to cling. Taste and adjust lime juice for brightness or honey for sweetness.
- 4
Step 4 of 4
Glaze and Finish the Wings
Transfer hot wings directly to the bowl with glaze and toss immediately while they're still steaming. The residual heat will help the glaze adhere and slightly caramelize. Keep tossing until every wing is thoroughly coated in that glossy golden glaze, then arrange on a serving platter.
Troubleshooting
Tips that matter
- Make the glaze up to 2 days ahead and store covered in the fridge
- For extra crispy skin, air-dry seasoned wings uncovered in the fridge for 2-4 hours before baking
- Double the glaze recipe if you like your wings heavily sauced
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
Season wings up to 4 hours ahead and refrigerate uncovered. Glaze can be made 2 days in advance and refrigerated.
Storage
Store leftover wings in the refrigerator for up to 3 days in a covered container.
Reheat
Reheat wings in a 400°F oven for 8-10 minutes to restore crispiness. Avoid microwaving, which makes the skin soggy.
At the table
Serving suggestions
- Serve with lime wedges and extra napkins
- Pair with cold beer or pisco sours
- Offer alongside yuca fries or plantain chips
FAQ
Common questions
Where can I find ají amarillo paste?
Look for it in Latin American grocery stores, the international aisle of well-stocked supermarkets, or order online. Brands like Doña Isabel and Inca's Food are reliable options.
Can I make this with drumsticks instead of wings?
Yes, but increase cooking time to 55-60 minutes and check that internal temperature reaches 165°F. The larger pieces will need more time to get crispy.
How spicy is ají amarillo compared to jalapeños?
Ají amarillo is generally milder than jalapeños but with a different heat profile—more fruity and less sharp. Most people find it pleasantly warming rather than burning.
Heat profile
Medium heat
The recipe is classified as medium. Use less chile if you prefer milder food.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
1 hr 5 min
Prep: 20 min. Cook: 45 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Los Calientes Rojo
Heatonist · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Tajin Clasico Seasoning
Bright finisher
Fruit, corn, snacks, and margarita nights. Citrusy chile seasoning for fruit, grilled corn, rims, cucumbers, and the kind of summer snacks that disappear fast.
Grab the pantry stapleGear
Molcajete Mortar and Pestle
Sauce lab
Fresh salsa and chunky chili pastes. The right move for salsa macha, charred pepper pastes, and rough-textured marinades with bite.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Los Calientes Rojo
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Heatonist Los Calientes Rojo: flavor notes, heat level, and suggested food pairings.
Torchbearer Garlic Reaper
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
An extremely hot garlic-forward sauce that somehow keeps real flavor structure under all that reaper pressure.
Shop the pantry
Pantry staples for this recipe
Bright finisher
$4-$8Tajin Clasico Seasoning
Fruit, corn, snacks, and margarita nights. Citrusy chile seasoning for fruit, grilled corn, rims, cucumbers, and the kind of summer snacks that disappear fast.
Check price on AmazonSweet heat
$10-$16Mike's Hot Honey
Finishing sweet-spicy dishes. The fast-track drizzle for pizza, fried chicken, salmon, Brussels sprouts, and hot sandwiches.
Check price on AmazonPantry heat
$10-$18Calabrian Chili Paste
Pasta, sandwiches, and finishing sauces. Fruity Italian chili paste that wakes up vodka sauce, roast chicken, and garlicky pasta nights.
Check price on AmazonRecommended equipment
Cooking tools
Sauce lab
$35-$60Molcajete Mortar and Pestle
Fresh salsa and chunky chili pastes. The right move for salsa macha, charred pepper pastes, and rough-textured marinades with bite.
Check price on AmazonTaco night upgrade
$22-$38Cast Iron Tortilla Press
Taco night, flatbreads, and masa prep. The fastest way to make taco night feel worth inviting people over for instead of just reheating store-bought tortillas.
Check price on AmazonCook next
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