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1. Pat the chicken wings very dry and season with salt and black pepper. Heat the neutral oil in a large Dutch oven over medium-high heat until shimmering, then brown the wings in two batches, 3-4 minutes per side, until deep golden. Transfer to a plate, leaving the fat in the pot.
1.5 lb chicken wings, split into drumettes and flats,
1.5 tsp salt,
0.5 tsp black pepper,
2 tbsp neutral oil
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2. Reduce heat to medium and cook the yellow onions in the rendered fat for 8 minutes, scraping up the browned bits, until soft and golden. Stir in the garlic, aji amarillo paste, ground cumin and dried oregano and cook for 2 minutes until fragrant and the paste darkens slightly.
2 piece yellow onions, finely chopped,
5 clove garlic cloves, minced,
3 tbsp aji amarillo paste,
1 tsp ground cumin,
1 tsp dried oregano
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3. Pour in the lager beer and simmer for 2-3 minutes, scraping the pot, until reduced by half. Add the chicken stock and bay leaf and bring to a simmer.
0.5 cup lager beer,
1.5 cup chicken stock,
1 piece bay leaf
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4. Return the wings to the pot, nestling them into the sauce so they are just covered. Cover, reduce heat to low, and simmer gently for 25 minutes. Preheating is not needed; keep the liquid barely bubbling.
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5. Add the waxy potatoes, cover, and simmer gently for 25 minutes more, until the potatoes are tender and the wings are fork-tender. Stir in the frozen peas for the last 3 minutes.
3 piece waxy potatoes, peeled and cut into large chunks,
0.5 cup frozen peas
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6. Remove the lid and simmer for 5-8 minutes until the sauce coats the back of a spoon. Discard the bay leaf, stir in the lime juice, and adjust the salt. Serve hot, garnished with fresh cilantro.
1 piece lime, juiced,
0.2 cup fresh cilantro, chopped (garnish)
