INGREDIENTS

For the Aji Verde:

• 1 cup fresh cilantro leaves
• 1 serrano pepper seeded
• 1 small garlic clove
• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon olive oil
• 1 teaspoon white wine vinegar
• 1/4 teaspoon salt

For the Wings:

• 5 pounds chicken wings split at the joint, tips removed
• 2 tablespoons olive oil, divided
• 4 garlic clioves, minced
• 1/4 cup lower sodium soy sauce
• 1/4 cup fresh lime juice
• 3 tablespoons honey
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme

DIRECTIONS

1. Preheat the oven to 425°
2. For the aji verde, combine the cilantro, serrano pepper, garlic, mayonnaise, sour cream, oil, vinegar and salt in a blender
3. Toss the wings with 1 tablespoon of the oil and 1 teaspoon of the salt. Arrange in a single layer on a large sheet pan. Roast until the wings are cooked through and lightly browned on top, 33-35 minutes. (May be made one day ahead and brought to room temperature before glazing.)
4. Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium. Add the garlic and cook until it is lightly golden, 1 1/2 minutes. Stir in the soy sauce, honey, chipotle peppers, cumin, paprika, thyme and the remaining 1 teaspoon salt. Cook, stirring often, until the liquid has thickened enough to lightly coat the back of a spoon. Add the chicken to the skillet and cook, tossing, until the wings are well coated and heated through.
5. Transfer to a serving platter and drizzle with the aji verde.