• Remove the chicken wings from the packaging and pat them dry with a paper towel.
• In a medium bowl, combine all of the ingredients to build the traditional peruvian chicken marinade.
• Place the chicken wings into a large plastic bag or container and pour the marinade over them so they are fully covered. Keep covered and refridgerated for 2-4 hours.
• Remove the wings from the marinade and pat them dry lightly again with paper towels.

Grilling (for smoky flavor):

• Preheat the grill to medium-high indirect heat (around 400°F).
• Place wings on the grill and cook for 20-25 minutes, turning occasionally, until golden brown and internal temperature reaches a minimum of 165°F.
• For extra crispiness, move wings to direct heat for the last 2-3 minutes, watching carefully to avoid burning.

Oven Roasting

• Preheat the oven to 425 F. Line a baking sheet with foil and place a wire rack on top. Arrange the wings in a single layer on the rack.
• Bake for 35-40 minutes, flipping halfway through, until wings are crispy and fully cooked to a minimum of 165°F.

Air Frying

• Preheat the air fryer to 370 F.
• Place the wings in a single layer into the air fryer basket and cook for 12 minutes .
• Flip the wings over and then increase the temperature to 400 F. and cook for an additional 7-8 minutes or until crispy and the internal temperature reaches a minimum of 165°F.
• Serve the wings with the Aji Verde sauce and garnish with lime wedges and chopped cilantro if desired