Aji Amarillo chicken bites

Marinating chicken wings:
Place all the dry spices for the rub in a bowl and mix well.
Generously coat the chicken with the dry rub and massage the spices thoroughly into the meat.
Let the chicken marinate in the fridge for at least 30 minutes and up to 24 hours for extra flavor.

Preparing the Charred Aji Amarillo sauce:
Wash the Aji Amarillo peppers and let them drain in a colander. Preheat the BBQ again to around 200–220°C (392–428°F) and place the peppers on the grill. Cut a few limequats in half and place them cut-side down between the peppers. Turn regularly and grill until the skins are blistered and blackened (about 5–7 minutes). You can also do this in a very hot pan or under the oven grill (200–220°C).

Let the peppers cool slightly and peel off the blackened skins (for a smoother sauce). Halve the peppers and remove the seeds with a small knife. Gloves are recommended for this step.

Add about four grilled Aji Amarillos to a blender along with garlic, ginger, honey, sugar, vinegar, soy sauce, tomato paste, limequat juice, sesame oil, paprika, and salt. Add 1–3 tablespoons of water and blend into a smooth sauce. Purée the remaining Aji peppers separately and save for another dish or freeze for later.

Pour the Aji Amarillo mixture into a small saucepan and let it simmer for 5–10 minutes until thick and syrupy. Stir frequently to prevent the sugars from burning.

Grilling the chicken:
Heat the BBQ to around 200–220°C and place the drumettes on the grill. Turn them regularly so they develop a crispy, golden-brown crust all over. Then reduce the heat to allow the chicken to cook through gently.

Brush the chicken generously with the charred Aji Amarillo sauce. Leave them on the grill for a few more minutes until they’re deliciously sticky.

Serve the drumettes in a large dish and… dig in!