Baked Ginger Chicken Wings with a Persimmon Pineapple Salsa and Pork Floss

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On my recent trip to Lima, we went to this hamburger restaurant called Papacho’s. It is one of the many restaurant chains Gaston Acurio has.  He is Peru’s most famous chef and food ambassador.  I had never been there before but ended up going twice in a week for their charapita chicken wings. Those wings are bathed in a salsa with chilies and fruit from the Peruvian Amazon and topped with finely shredded Cecina which is salted dried pork.  Since my hubby and I liked them so much, I decided to make my own version of the dish.  I made the salsa with persimmon and pineapple and topped it with some pork floss instead of the Cecina.  The combination was delicious. To view the picture of the wings this dish was inspired on, you can check out my post about Papacho’s here.



1 kilo of chicken wings

1 cup of ginger syrup

¼ cup of ketchup

3 tablespoons of soy sauce

1 tablespoon of honey

3 tablespoons of balsamic vinegar

¼ teaspoon of salt


For the salsa:

1 persimmon peeled and finely chopped (here is called kaki)

1 cup of finely chopped fresh pineapple

1 red chili

5 tablespoons of freshly chopped coriander

1 red onion, finely chopped

Juice of 2 limes

2 tablespoons of olive oil

1 tablespoon of white vinegar




A sprinkle of pork floss


Preheat the oven to 180C/350F.

In a large bowl, mix the ginger syrup, ketchup, soy sauce, honey, balsamic, salt and pepper. Add the chicken wings and toss to coat.

Line an oven dish with 2 sheets of aluminum foil. This will make the clean up later easier.

Place the chicken wings on a single layer in the oven dish. Bake for 1 hour.

While the chicken wings are baking, start making the salsa. Just mix all of the ingredients in a bowl, Cover with plastic film and refrigerate until use. One tip, cut all the fruit and onion as small as you can.

Once the chicken wings are cooked, transfer them to a serving plate. Top with the salsa and sprinkle some of the pork floss.

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