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These Air-fried Peruvian Chicken Drumsticks with Green Crema are served with a zesty green crema made from spinach, lime, and cilantro, with jalapeño and Aji amarillo sauce for an extra kick. This dish beautifully combines bold flavors and fresh ingredients, creating an exciting fusion of culinary traditions!
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Why You’ll 🫶🏻 these Drumsticks
These chicken drumsticks with green sauce offer a delightful blend of rich flavors, tender chicken, and a refreshing, zesty sauce. This recipe beautifully embodies the spirit of Peruvian cuisine, celebrated for its lively spices and fresh ingredients. Ideal for gatherings or a relaxed dinner at home, these drumsticks are not only quick and easy to prepare but also sure to delight your family on busy weeknights and impress your guests on any occasion.Enjoy! ~Nicole
Key Ingredients for Air-Fried Peruvian Chicken Drumsticks with Green Crema
Chicken Drumsticks are known for their rich flavor, cost-effectiveness, and ease of preparation.
Peruvian Rub is a delightful blend of ingredients that come together to create a unique flavor profile. The sweetness of honey balances the savory notes of garlic, while cumin adds a warm, earthy undertone. Smoked paprika lends a gentle smokiness, and Mexican oregano introduces a fresh herbal quality. Finally, I add Aji amarillo, which infuses a fruity heat that is a hallmark of Peruvian cuisine. This vibrant seasoning is ideal for enhancing the taste of both meats and vegetables.
Note: Mexican oregano offers a bolder, citrusy taste, unlike the more common oregano, a staple in Mediterranean cooking known for its minty flavor.
Peruvian Green Crema is a delightful blend of sour cream or Mexican crema, jalapeño peppers, cilantro, garlic, and lime juice, creating a creamy and tangy taste. To enhance its authenticity and add a touch of heat, I incorporate Aji amarillo sauce, crafted from Peruvian yellow peppers, which intensifies the sauce’s spiciness.
Equipment Needed
Tips for Making Air-Fried Peruvian Chicken Drumsticks with Green Crema
- Add all of the ingredients to a food processor and process until smooth. Scrape down the sides of the bowl and process again. (Sauce can be made one day in advance.)I love using my Ninja mini processor because it lets me blend ingredients, easily remove the blade, and simply put the lid back on to refrigerate until I’m ready to use it again.
- Whisk together the oil, honey, Aji amarillo sauce, garlic, salt, cumin, smoked paprika, Mexican oregano, and pepper in a large bowl. Add the drumsticks and toss to evenly coat.
- Arrange the drumsticks vertically (drum side down) in the basket of a 400 °F air fryer, leaning against the basket wall and against one another.
- Cook for 8 minutes. Using silicone kitchen tongs, rotate the drumsticks and cook for another 7-12 minutes (checking after 7 minutes), or until an instant-read thermometer inserted into the thickest part of the drumstick registers 175℉. Transfer the drumsticks to a serving platter, lightly cover with foil, and allow to rest for 10-15 minutes. Serve with the green crema.
Note: Every air fryer is different, so double-check the manual for cooking instructions.
Substituitions
- Substitute the honey with brown rice syrup or agave nectar.
- Use Mexican crema or sour cream (light or full-fat) in the sauce.
- I lighten the crema with 0% Greek yogurt, but that is my preference. You can use all sour cream or Mexican crema. If you opt to use some Greek yogurt, use 0%-Whole.
- Aji verde sauce can be used as a substitute for Aji amarillo sauce.
- Aji amarillo paste can substitute for the aji amarillo sauce. Use about half the amount called for in the recipe.
- Substitute the baby spinach with baby kale.
- Use a serrano pepper as a substitute for the jalapeño for a little more heat.
Serving Suggestions
Peruvian Chicken Drumsticks with Green Crema are incredibly versatile, pairing beautifully with a range of sides and salads that complement their rich, spicy, and tangy flavors. Here are some suggestions…
- Quick Stewed Black Beans with white rice
- Mexican Red Rice with Tomatoes and Black Beans
- Roasted Sweet Potatoes
- Quinoa Salad with Red Bell Pepper and Cilantro
- Kale Salad with Creamy Poblano Dressing
- Tomatillo Salad
*When I have leftover chicken and sauce, I like to shred the meat from the bone and chop it into small pieces. I then place it on a bed of torn romaine lettuce, add my favorite salad vegetables, and drizzle any remaining cream over the top as a dressing. It’s a delicious way to enjoy leftovers! 😋
To prepare chicken drumsticks in the oven, start by preheating it to 400°F. Line a rimmed baking sheet with foil and place a wire rack on top. Coat the drumsticks with your favorite rub mixture, then arrange them on the rack. Bake for approximately 35 to 45 minutes, turning halfway through to ensure even cooking, until golden brown and reaching an internal temperature of 175°F.
You can also cook them on a grill, rotating the chicken several times to ensure even cooking.
For this recipe, my preferred substitution is fresh flat-leaf parsley.
Another South American dish you may enjoy…
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Air-Fried Peruvian Chicken Drumsticks with Green Crema
Ingredients
For the Green Crema
- ½ cup light sour cream or Mexican crema
- ¼ cup Greek yogurt (I use 0%)
- 1 medium jalapeño, stemmed, seeded, and roughly chopped
- 1 cup packed (about 30 grams or 1 ounce) baby spinach
- ½ cup loosely packes (about 15 grams or ½ ounce) fresh cilantro
- 1 medium clove garlic, smashed and peel removed
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon Aji amarillo sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Chicken
- 1 tablespoons Extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon Aji amarillo sauce
- 2 medium cloves of garlic, peeled and finely grated on a microplane
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon freshly ground black pepper
- 1 ½ pounds chicken drumsticks, 5 (4.8 ounce drumsticks) or 6 (4 ounce) drumsticks
Instructions
For the Green Crema
- Add all of the ingredients to a food processor and process until smooth. Scrape down the sides of the bowl and process again. (Sauce can be made one day in advance.)
For the Chicken
- Preheat and air fryer to 400℉. Lightly spray the fryer basket with non-stick cooking spray.
- Whisk together the oil, honey, Aji amarillo sauce, garlic, salt, cumin, smoked paprika, Mexican oregano, and pepper in a large bowl. Add the drumsticks and toss to evenly coat. Arrange the drumsticks vertically (drum side down) in the basket, leaning against the basket wall and one another.
- Cook for 8 minutes. Using kitchen tongs, rotate drumsticks and cook for another 7-12 minutes or until an instant-read thermometer inserted into the thickest part of the drum registers 175℉. Transfer the drumsticks to a serving platter, lightly cover with foil, and allow to rest for 10-15 minutes. Serve with the green crema. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
