BBQ Wings and Ceviche-Style Wings

Two styles of crispy fried chicken wings: classic homemade BBQ wings coated in a flour-cornstarch crust, and ceviche-style wings dipped in a tempura-like batter then tossed in a tangy mayonesa acevichada. Both start with brined wings blanched in seasoned chicken stock.

smart_display Published 2026-04-16 download Extracted 2026-04-17

20m Prep

20m Cook

40m Total

4 Servings

chicken-wings fried bbq peruvian ceviche-style crispy brine game-day dark-kitchen quick

Ingredients

BBQ Sauce

160 g ketchup (use a slightly sweet ketchup with good acidity)
80 g white sugar (can substitute with jam or compote)
40 g white vinegar
20 g Worcestershire sauce
to taste black pepper

Base Preparation (Both Styles)

as needed chicken wings (brined in 10% salt brine for 10 minutes, then blanched in seasoned chicken stock for 8 minutes)
enough to cover wings seasoned chicken stock (salted to prevent osmotic salt loss from wings)

Ceviche-Style Batter (Aparejo Acevichadas)

230 g water
20 g American mustard
1 unit egg
5 g salt
5 g black pepper
5 g onion powder (store in refrigerator to prevent clumping from humidity)
5 g garlic powder (store in refrigerator to prevent clumping from humidity)
8 g baking powder
190 g all-purpose flour

Ceviche-Style Sauce (Salsa Acevichada)

150 g cornstarch mayonnaise (homemade cornstarch-based mayo; can accept liquid additions without losing body)
2 g garlic salt (or substitute garlic powder)
1 g hondashi (bonito dashi granules) (can substitute with a small amount of canned tuna for similar fish umami)
1 g garlic (finely chopped)
15 g soy sauce (sillao) (use light soy sauce to avoid discoloring the sauce)
10 g lime juice (Peruvian lime, well acidic)
0.5 unit ají limo (Peruvian hot pepper) (with seeds for heat)

Dredge Coating (Both Styles)

600 g all-purpose flour (combined with cornstarch for dredging crust)
400 g cornstarch (combined with flour for dredging)
to taste salt (added to dredge mixture)

Frying

for deep frying vegetable oil (heated to 170–180°C)

Garnish

for garnish ají limo, cilantro, green onion (thinly sliced or chopped) optional

Steps

BBQ Sauce

1

Make the homemade BBQ sauce: combine ketchup (160g), white sugar (80g), white vinegar (40g), and Worcestershire sauce (20g) in a saucepan. Season with black pepper. Heat over medium flame, stirring until the sugar dissolves completely. Remove from heat and let cool.

Tip: The 8:4:2:1 ratio (ketchup:sugar:vinegar:Worcestershire) is the master BBQ formula. Sugar can be swapped for jam, compote, or even a chicha morada reduction for creative variations.

~5 min

BBQ Wings

1

For BBQ wings: dredge the blanched wings in the flour-cornstarch mixture. Shake off all excess. Fry in deep oil at 170–180°C until golden and crispy. Toss immediately in the homemade BBQ sauce and serve.

Tip: Since wings are already 3/4 cooked from blanching, frying only develops the crust and color — not full cooking. This makes service much faster.

~5 min

Base Preparation (Both Styles)

1

Prepare a 10% salt brine and submerge the chicken wings for 10 minutes. The brine seasons the meat and adds about 8% water weight, resulting in juicier wings.

Tip: Because the wings are small, 10 minutes in a 10% brine is sufficient. Larger cuts need longer.

~10 min
2

Bring the salted chicken stock to a simmer. Add the brined wings and blanch for 8 minutes until about 3/4 cooked through. Remove and let cool freely on a tray.

Tip: The stock must be salted. If unsalted, osmosis will draw salt out of the brined wings into the liquid, undoing the brine's work. Pre-blanching reduces fry time, preserves oil quality, and is essential for dark kitchen efficiency. Blanched wings keep 3–4 days refrigerated or 3–6 months frozen.

~8 min

Ceviche-Style Batter (Aparejo Acevichadas)

1

Make the batter (aparejo) for the ceviche-style wings: combine flour (190g), baking powder, salt (5g), black pepper (5g), onion powder (5g), and garlic powder (5g) in a bowl. Add the egg, American mustard (20g), and water (230g) gradually, mixing carefully until a smooth liquid batter forms.

Tip: Store garlic and onion powder in the refrigerator to prevent them from hardening due to Lima's high humidity. Never add powders directly to open steaming pots.

~5 min

Ceviche-Style Sauce (Salsa Acevichada)

1

Make the ceviche-style sauce: place cornstarch mayo (150g), garlic salt (2g), hondashi (1g), finely chopped garlic (1g), light soy sauce (15g), lime juice (10g), and half an ají limo with seeds into a blending jar. Blend with an immersion blender until smooth. Transfer to a squeeze bottle or piping bag.

Tip: Cornstarch mayo holds its body when liquid ingredients are added, unlike regular mayo. Serve the sauce drizzled on top of fried wings (not tossed) to keep the crust crunchy. Serve extra on the side for dipping.

~5 min

Ceviche-Style Wings (Acevichadas)

1

For ceviche-style wings: dip each blanched wing into the liquid batter (aparejo), let excess drip off, then dredge in the flour-cornstarch mixture. The crackled coating forms as the batter puffs in the dry mix. Arrange on a tray, then fry at 170–180°C until golden and crunchy.

Tip: The double coating (liquid batter + dry dredge) creates a thicker, crackling crust similar to Korean fried chicken. This style works great with the acidic ceviche sauce because the fat from the crust contrasts the acidity.

~5 min
2

Plate the ceviche-style wings: drizzle the ceviche mayo in a zigzag pattern over the fried wings. Place additional sauce on the base of the plate or in a small dish on the side for dipping. Garnish with thinly sliced ají limo, cilantro, and green onion if desired.

Tip: Drizzle over the top instead of tossing to preserve the crispy crust. Tossing in sauce makes the wings lose their crunch quickly.

~2 min

Dredge Coating (Both Styles)

1

Make the dredge: combine 600g flour and 400g cornstarch in a large bowl. Season with a generous spoonful of salt. Mix well. This coating is used for BOTH wing styles.

Tip: The 60/40 flour-to-cornstarch ratio creates a craquelado (crackled crust) on the ceviche-style wings. Shake off excess coating before frying — excess burns the oil.

~3 min

Nutrition (per serving)

520

Calories

32g

Protein

30g

Carbs

28g

Fat

Fiber

Cultural Context

These wings blend international fast-food culture with Peruvian culinary identity. The acevichadas style draws on Peru's iconic ceviche flavors — ají limo, lime juice, and hondashi (bonito dashi) — transforming them into a coating sauce for crispy fried wings. The BBQ version applies Giacomo Bocchio's teaching method: an 8-4-2-1 ratio of ketchup, sugar, vinegar, and Worcestershire that can be customized endlessly. Both styles use a 10% brine and blanching technique common in professional Peruvian kitchens and dark kitchen operations.