Peruvian Chicken Wings with Peruvian Green Sauce

• Gluten free

• Meat

  • 2 1/2 lbs Chicken wings

• Produce

  • 1 cup Cilantro, fresh
  • 1 tsp Coriander, ground
  • 2 large cloves Garlic
  • 6 Garlic cloves, large
  • 1 Lime, juice and zest of
  • 1 tsp Oregano, dried
  • 2 Serrano peppers, green

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 2 tsp Coconut sugar or brown sugar
  • 1 1/4 tbsp Kosher salt
  • 2 tsp Paprika
  • 1 1/4 tsp Pepper, fresh ground

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 1/4 cup Sour cream

Found on eatthelove.com

Description

Ingredients

• 3 tablespoons olive oil
• 6 large garlic cloves
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 2 teaspoon coconut sugar or brown sugar
• 2 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon fresh ground pepper
• Juice and zest of 1 lime
• 2 1/2 pounds chicken wings
• 1 cup fresh cilantro
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons olive oil
• 2 green Serrano peppers
• 2 large cloves garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper

Directions

• 1. Prep the chicken by placing the oil, pressed garlic, cumin, salt, sugar, paprika, coriander, oregano, pepper, juice and zest of the lime in a small bowl or glass measuring cup and stir until well blended. Place the chicken wings in a 1 gallon ziplock bag and pour the marinade over them. Seal the bag and then “massage” the chicken to make sure the marinade coats the chicken completely. Refrigerate for 1 hour or up to 4 hours.