A crispy wing snack with the bright punch of Peruvian ceviche. Hot and juicy inside, the wings are coated at the last moment with a creamy lime, ají limo, and cilantro sauce that cuts through the frying without killing the crunch. The kind that makes the bowl migrate back toward you.
Turn what you find into an experience you can actually bring to your kitchen.
Add the mayonnaise, lime juice, ají limo, cilantro, garlic, ginger, and soy sauce to the blender. Blend for 20 to 30 seconds, only until the sauce is creamy, pale green, and fluid, with pronounced acidity and a fresh aroma; overblending can make the herbs bitter. Set it aside while you cook the wings.
Pat the wings very dry with paper towels, then toss them in a bowl with the salt, pepper, and egg until lightly moist and tacky. Mix the flour and cornstarch separately, coat the wings one at a time, and shake off the excess; aim for a thin, even coating with no heavy patches of dry flour.
Heat the oil in a pot over medium-high heat and fry the wings in 2 or 3 batches for 8 to 10 minutes per batch without crowding them. Move them early so they do not stick, then let them brown; they are ready when the coating is deeply golden and crisp, the meat next to the bone is fully cooked, and no pink areas remain. Remove with a slotted spoon and drain on paper towels.
Transfer the wings while they are still hot and very crisp to a clean bowl, add the ceviche-style sauce gradually, and toss only until they are coated in a creamy film; there is no need to drown them. Serve immediately, before the lime begins softening the crust. And that's it! If they crunch first and the lime, chile, and cilantro hit right after, the contrast came out exactly right 🔥
