BRAZILIAN FRIED CHICKEN WINGS
Brazilian fried chicken wings aka frango a passarinho. Chicken is brined in garlicky lime juice then fried to crispy, juicy goodness.
Provided by Marwin Brown
Categories Appetizer
Number Of Ingredients 9
Steps:
- Mix vodka, lime juice, 1/2 of the garlic, salt and pepper in a bowl.
- Add the chicken to the brine mixture and coat evenly. Cover with cling film and refrigerate for at least an hour.
- Season your starch with salt and pepper. Dip each chicken wing in the starch, shaking off excess. Let sit and reach room temperature.
- Heat oil in a large pot to 350°F.
- Fry half the chicken wings until dark golden brown about 6 minutes.
- Remove and sit on a cooling rack while you fry the other half.
- Refry each batch for another two minutes each. Set aside and let cool. Optionally season with with salt, pepper and your preference for spices.
- Toast the remaining garlic in the hot oil. (See notes for optimal way)
- Serve the wings topped with toasted garlic, fresh parsley and lime wedges.
Nutrition Facts : Calories 525 kcal, Carbohydrate 70 g, Protein 24 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 75 mg, Sodium 2025 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
BRAZILIAN CHICKEN WINGS (FRANGO À PASSARINHO)
Make and share this Brazilian Chicken Wings (Frango À Passarinho) recipe from Food.com.
Provided by mike w.
Categories < 4 Hours
Time 1h45m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- 1. Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour.
- 2. Dip each chicken wing in the flour, shaking off excess.
- 3. Heat oil in a large pot to about 375°F.
- 4. Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F.
- 5. Drain on paper towels.
- 6. Serve with lime wedges and fried garlic!
Nutrition Facts : Calories 530.2, Fat 26.6, SaturatedFat 7.4, Cholesterol 125.8, Sodium 1672, Carbohydrate 36, Fiber 1.5, Sugar 0.5, Protein 34.8
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- In another large Ziploc bag, mix flour, cornmeal, 1 teaspoon salt, 1 teaspoon pepper, and paprika if desired. Remove chicken pieces from the bag, shaking off excess marinade, and place into the flour mixture. Seal bag and shake well until all pieces are covered with flour mixture.
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