Acevichado Wings
These acevichado wings are an explosion of flavor: crispy on the outside, juicy on the inside, and coated in that tangy sauce of lime, chili, and onion that instantly transports you to the authentic flavors of Peru. Every bite has the perfect balance of acidity, spice, and a hint of sweetness that makes you want more
Common Questions
Why is the breading coming off?
The oil might not be hot enough when you drop the wings in.
Quick Tips
- Use a thermometer to ensure oil is exactly 365°F (185°C).
- Double fry for extra crunch.
Prep
2 hours, 30 minutes
Cook
15 minutes
Rest
5 minutes
Total
~2 hours, 50 minutes
The Brine
Ingredients
- 12 chicken wings, cut into two pieces (for a total of 24 pieces)
- 6–8 whole peppercorns
- 2 liters water
- 80 g salt
- 3 cloves of garlic
Instructions
- In a large bowl, place the cleaned and cut wings, water, salt, 3 garlic cloves, and whole peppercorns. Cover with plastic wrap and refrigerate for 2 hours.
The Marinade
Ingredients
- Juice of 1 lime
- Juice of 1 medium ginger piece
- Minced garlic
- Salt, ground black pepper, and cumin to taste
Instructions
- Drain the brine and pat the wings very dry.
- Mix 3 garlic cloves (minced) with lime juice, ginger juice, and pepper.
- Massage onto the wings. Let marinate for 15 minutes.
Coating and Frying
Ingredients
- 2 cups all purpose flour
- 1 cup cornstarch
- Your marinated wings
Instructions
- In a dish, mix the flour and cornstarch.
- Coat the wings in the mixture and fry in vegetable oil at 365°F (185°C) for about 8 minutes, or until the internal temperature reaches 165°F (74°C). Remove and drain.
Acevichada Mayonnaise
Ingredients
- 1 egg
- 1 cup avocado oil or other neutral oil (approx., adjust for consistency)
- 1 garlic clove
- 1 small piece of ginger (about the size of a garlic clove)
- Onion (about the size of a garlic cloves, small piece)
- 3 cilantro sprigs
- 2 cilantro leaves (for finishing flavor)
- Salt and pepper, to taste
Instructions
- In a blender, emulsify the egg with a little oil.
- Gradually add the rest of the oil in a thin stream to create a base mayonnaise.
- Add garlic, ginger, onion, hondashi, and 3 cilantro sprigs. Blend until combined.
- Finally, add 2 cilantro leaves and a few drops of lime juice for extra flavor.
Plating
Serve the wings in a bowl, drizzle with the acevichada mayonnaise, and garnish with green onions and togarashi to taste.
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