September 29, 2015

Peruvian Chicken Wings

Recipe: Jennifer Low

These marinated Peruvian Chicken Wings don’t skimp on flavor, even though the sauce isn’t brushed on constantly during grilling.


  • 4 cloves garlic, coarsely chopped
  • 2 bay leaves, coarsely chopped (preferably fresh or crumbled dry)
  • Juice of 1 lime (approx. 3 tbsp)
  • 1/4 cup dry white wine (Sauvignon Blanc works well)
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1-1/2 tsp salt
  • 1/2 tsp dried chili flakes (optional)
  • 1 kg (2 lb.) chicken wings (wings and drummettes split)
  • 10 sprigs fresh thyme


Yield: Makes 1kg (4 Appetizer Servings)

  1. In large dish, mix all ingredients except chicken and thyme. Add chicken and thyme to dish, turning to coat with herb mixture. Chill at least 2 hours or overnight. Barbecue until golden, approx. 15 minutes.

Mark Burstyn


House & Home August 2008


Food styling by Ettie Shuken; prop styling by Stacey Smithers