Brazilian-Style Deep-Fried Wings
Deliciously crunchy wings with a light citrus flavor.
Servings 4
Calories 93kcal
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
Serve with your favorite dipping sauce on the side, if desired.
If you'd rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.
Nutrition
Calories: 93kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 294mg | Potassium: 61mg | Fiber: 3g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 1mg