Brazilian Chicken Wings Frango À Passarinho Recipe By Tasty
BRAZILIAN CHICKEN WINGS (FRANGO À PASSARINHO) RECIPE BY TASTY
Here's what you need: chicken wings, garlic, salt, pepper, lime juice, flour, oil, lime wedge, garlic
Provided by Alvin Zhou
Categories Appetizers
Yield 3 servings
Number Of Ingredients 9
Steps:
- 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.
- Dip each chicken wing in the flour, shaking off excess.
- Heat oil in a large pot to about 375°F.
- Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F.
- Drain on paper towels.
- Serve with lime wedges and fried garlic.
- Enjoy!
Nutrition Facts : Calories 586 calories, Carbohydrate 38 grams, Fat 34 grams, Fiber 1 gram, Protein 30 grams, Sugar 0 grams
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
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- In a large Ziploc bag, mix in lime juice, mustard, 1-½ Tablespoons salt, and 2 teaspoons pepper. Place small cuts of chicken inside, seal bag, and try to combine mixture with the chicken as much as possible. Let rest at room temperature for 30-60 minutes.
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- Heat the vegetable oil to 350 degrees F, shake off excess flour, and deep fry chicken in batches. Avoid overcrowding the pan. It will take about 8 minutes (wings and other small pieces) to 12 minutes (drumsticks and other alike pieces). Place fried chicken bites onto a large sheet pan lined with double paper towel to absorb excess oil.
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