› Browse Recipes › Chicken Wings in Aji de Gallina Sauce (Parmesano Style) for Snack Businesses

by Victor Heredia

recipe easy Peruvian

Chicken Wings in Aji de Gallina Sauce (Parmesano Style) for Snack Businesses

Crispy fried chicken wings coated in a quick ají amarillo and parmesan sauce inspired by Peru's classic ají de gallina. A fast, standardized recipe designed for snack bars and street food businesses.

10m Prep

20m Cook

30m Total

1 Servings

chicken wings aji-amarillo streetfood piqueos snack deep-fried quick business-recipe aji-de-gallina

Ingredients

cooking

frying oil

garnish

potatoes (pre-cooked in short stock) (pre-cooked, then fried)
pecans (roughly grated) optional
fresh herbs (bernas/watercress) optional

main

chicken wings (whole, ready to fry)

sauce

10 g butter
40 g ají amarillo paste
80 g UHT whole milk
white pepper, freshly ground (freshly ground)
onion powder
garlic powder
salt
40 g chicken stock (gelatinous)
10 g grated parmesan cheese (grated)
1 tsp cornstarch (dissolved in 2 tsp water)

Steps

1

Heat frying oil in a pan over medium-high heat. Add the pre-cooked potatoes and fry until golden. Set aside.

~8 min
2

In a separate pan over low heat, melt 10g of butter. Add 40g ají amarillo paste and sauté slowly until the paste begins to caramelize — always sauté ají pastes to make them more digestible.

Tip: Always sauté ají pastes (amarillo, panca, mirasol) — it makes them more digestible for people with sensitivities.

~4 min
3

Add 80g of UHT milk (not evaporated — too strong), a pinch of freshly ground white pepper, 1/4 tsp onion powder, 1/8 tsp garlic powder, 1/8 tsp salt, and 40g gelatinous chicken stock. Stir to combine.

Tip: Use UHT milk, not evaporated — evaporated is too intense for this sauce.

~2 min
4

Add 10g of grated parmesan cheese (just a little — it's a relatively expensive product). Stir to melt into the sauce.

~1 min
5

Reduce heat to minimum. Dissolve 1 tsp cornstarch in 2 tsp water, add to sauce and stir to thicken. Once sauce comes together, turn off heat.

Tip: This is a fast sauce — the idea is quick, efficient cooking. Traditional ají de gallina would use blended crackers and bread, but this shortcut delivers the same flavor profile.

~2 min
6

In the same oil (or separate), fry the chicken wings until golden and cooked through. Drain well.

~10 min
7

Drain the wings and toss them in the ají amarillo-parmesan sauce until well coated.

Tip: The sauce quantity is calibrated for 6 to 10 wings per portion.

~1 min
8

Plate the fried potatoes, place the sauced wings on top, drizzle a little extra sauce, roughly grate some pecans over the top, and decorate with fresh herbs (bernas/watercress).

Tip: Play with colorful presentation — the golden potatoes, red-orange sauce, and green herbs create a visually striking plate.

~2 min

Nutrition (per serving)

480

Calories

35g

Protein

18g

Carbs

28g

Fat

Fiber

Cultural Context

Ají de gallina is one of Peru's most beloved comfort dishes, traditionally made with shredded chicken in a creamy ají amarillo and bread sauce. This recipe reimagines those classic flavors as a quick wings sauce, tapping into deep culinary nostalgia since, as Chef Victor says, 'every mother and grandmother has always made ají de gallina.' The parmesano addition adds a modern twist to a dish deeply embedded in Peruvian DNA.