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by Victor Heredia

recipe medium Peruvian

Chicken Wings with 3 Sauces for Business: BBQ, Buffalo, and Parmesan

A complete business-focused recipe for crispy chicken wings pre-cooked in a short stock (caldo corto), then fried with a spiced flour coating and served with three house-made sauces: a sweet BBQ sauce, a spicy Buffalo sauce (made with homemade rocoto 'Louisiana' cream), and a Parmesan sauce. Includes brine technique and mise en place for high-volume service.

30m Prep

45m Cook

2h 45m Total

1 Servings

chicken wings alitas bbq buffalo sauce streetfood fastfood business-recipe fried rocoto spicy crispy

Ingredients

BBQ Sauce

9 g butter
60 g ketchup
95 ml dark cola soda
30 g honey (or sugar)
15 ml apple cider vinegar
4 g mustard
garlic powder
onion powder
salt
black pepper
40 ml chicken cooking stock (from caldo corto)
10 g apple slice (optional, removed before serving) optional

Buffalo Sauce

10 g butter
63 g rocoto cream (homemade — cooked rocoto blended and strained) (rocoto cooked in water (no water changes), blended without added water, strained)
15 ml white vinegar
garlic powder
onion powder
black pepper
155 ml chicken cooking stock (from caldo corto)

Short Stock (Caldo Corto)

2000 ml water (for short stock / caldo corto)
200 g onion (cut into thick slices)
50 g carrot (sliced thin)
leek (poro / puerro) (roughly chopped) optional
celery (roughly chopped) optional
20 g garlic cloves (smashed)
15 g salt
whole black pepper optional

Spiced Flour Coating

150 g all-purpose flour
50 g cornstarch (maicena / almidón de maíz)
7 g beef bouillon powder (1 packet)
onion powder
garlic powder
paprika (pimentón)
2 units eggs (for coating) (beaten)
oil for frying (heated to ~180°C)

Wings & Brine

1300 g chicken wings (cut at the joints, tips removed and reserved for stock)
1500 ml water (for brine)
150 g salt (for brine, 10% ratio) (dissolved in water)

Steps

1

Prepare a 10% brine: dissolve 150g of salt in 1.5 liters of water. Cut the wings at the joints into drumette and flat sections; remove the tips (reserve for stock). Submerge all wings in the brine for exactly 1.5 hours — no more. This adds moisture, seasons evenly, and removes undesired odors.

Tip: Maximum brine time is 1.5 hours — exceeding this makes the wings too salty with no fix.

~90 min
2

Prepare the short stock (caldo corto): place 2L water in a pot starting from cold. Add onion (200g), carrot (50g), leek, celery, smashed garlic (20g), salt (15g), and reserved wing tips. Bring to a boil and simmer 8–10 minutes. Remove the vegetables but keep the stock.

Tip: Keep this stock — it is used as the base for both the BBQ and Buffalo sauces. Avoid adding rosemary, oregano, or thyme as these will interfere with other sauce flavors.

~15 min
3

Cook the brined wings in the boiling short stock. Add the thicker drumettes first; after 2 minutes add the thinner flat sections. Cook until the myoglobin (pinkish liquid) visible at the bone joint runs clear — do not overcook. Remove to a wide tray without stacking.

Tip: Pre-cooked wings last 3 days in refrigeration. Portion and freeze extra batches — this enables 5-minute service time versus 15 minutes from raw.

~15 min
4

Make the spiced flour coating: mix flour (150g), cornstarch (50g), beef bouillon powder (7g), onion powder, garlic powder, and paprika. Beat 2 eggs separately. Dip each wing in egg, then coat in the spiced flour (shake off excess before frying). For extra crunch, double-dip in egg and flour.

Tip: Shake off excess flour before frying to avoid burning residues in the oil. Fry multiple batches, strain the oil periodically to remove burnt flour particles.

~10 min
5

Fry wings in oil heated to ~180°C until golden and crispy. Remove to a rack. Keep fried wings warm in an oven at ~80°C until ready to serve.

Tip: Fry 5–6 portions at once rather than one at a time; strain oil between batches to prevent burnt flour from ruining it.

~8 min
6

Make the BBQ sauce: melt butter (9g) in a saucepan. Add ketchup (60g), dark cola (95ml), honey (30g), apple cider vinegar (15ml), mustard (4g), garlic powder, onion powder, salt, black pepper, chicken stock (40ml), and optional apple slice (10g). Simmer 3–5 minutes until slightly thickened. Remove apple slice before serving.

Tip: Optional liquid smoke adds an authentic smoky flavor. The apple slice adds a subtle sweetness — remove before serving.

~5 min
7

Make the Buffalo sauce: first prepare the rocoto cream by cooking whole rocoto peppers in water (do not change the water — keep all the heat). Blend without adding water, then strain. In a saucepan, melt butter (10g). Add rocoto cream (63g), vinegar (15ml), garlic powder, onion powder, black pepper, and chicken stock (155ml). Simmer 4–5 minutes.

Tip: The rocoto cream can be made in large batches and frozen — it functions as a homemade Louisiana-style hot sauce.

~5 min
8

To serve: heat sauce in a pan, add fried wings, toss to coat, and serve immediately. Garnish optionally with toasted sesame seeds and puffed rice noodles (fideos de arroz soufflé). Each portion is 8–12 pieces.

Tip: Sauces keep refrigerated for 3 days. Scale up by 10x or 20x for high-volume service.

~5 min

Nutrition (per serving)

650

Calories

42g

Protein

38g

Carbs

32g

Fat

Fiber

Cultural Context

Chicken wings (alitas) have become a wildly popular street food and restaurant staple across Peru and Latin America, adapted with local flavors like rocoto-based buffalo sauce and ají-inspired variations. Chef Heredia teaches this recipe as a scalable business format from Huancayo — emphasizing pre-cooking (sancochado) as the key to fast service, consistent quality, and food safety. The 'festival de alitas' course reflects the entrepreneurial focus of MasterCook channel.