I could never get tired of good-old deep-fried wings. I like mine nice and crunchy. I’ll take a thick batter. Or a thin. Or none. But I’m also open to something new. Like these Brazilian-style deep-fried wings. On the outside they may look pretty much like your standard coated-and-fried wing. But that first bite changes your mind about that. Still great crunch. But with a citrusy lime flavor. Different. Not what you were expecting, but really good. A little red pepper flakes add a bit of heat. And deep-fried garlic slivers too? Wow. These are great wings.
Fried Garlic Chips?
Ok, I almost didn’t make the fried garlic slivers when I made these Brazilian-style deep-fried wings. I thought they’d be cool but not really add much. But then I talked myself into it. The deep-fryer was already going, I figured. And it only took a few seconds to slice them. So into the fryer they went, until golden brown. They really did add another taste dimension to the wings. A really nice crunch and garlic flavor. A good contrast to the lime both infused by the marinade and by the fresh lime wedges squeezed over the tops of the fried wings.
Also try my restaurant-style deep-fried wings.
Brazilian-Style Deep-Fried Wings
Equipment
Ingredients
For the Marinade
- 3 limes juiced
- 5 cloves garlic minced
- kosher salt to taste
- freshly ground black pepper to taste
For the Wings
- 10 chicken wings flats and drumettes separated, tips saved to make stock
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- 5 cloves garlic sliced thin
- vegetable oil for frying
- 1 tablespoon parsley minced, for garnish
- dried red pepper flakes to taste, for garnish
- 1 lime sliced into wedges, for garnish
Instructions
For the Marinade
- Whisk together all ingredients in a large bowl or resealable container.
- Add the wings and toss to coat.
- Cover and refrigerate for 1-4 hours.
For the Wings
- Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
- Remove the wings from the marinade and pat dry with a paper towel.
- Place flour in a large bowl and stir in the salt. Add the wings. Toss to coat.
- Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-line plate to drain.
- Add the garlic slices and fry until golden brown. Also remove to a paper towel-lined plate to drain.
- Serve wings garnished with the fried garlic, red pepper flakes, parsley and lime wedges on the side.
- Squeeze a little lime over the wings before devouring.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
