Servings: 3 people
Calories: 525kcal
Ingredients
- 12 chicken drumettes
- 6 cloves garlic finely minced
- 1 tbsp salt
- 2 tsp ground black pepper
- ¼ cup lime juice
- 1 tablespoon vodka
- 1 cup potato starch
- oil for frying
- Parsley for garnishing
Instructions
- Mix vodka, lime juice, ½ 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.
Notes
Feel free to use corn starch in place of potato starch.
I preseason my starch with salt, pepper, garlic powder, and paprika.
To toast the garlic, just pour off a ¼ cup of of the hot oil into a bowl. Add the chopped garlic for no more than 30 seconds. Spoon the garlic with some of the oil onto the wings.
Nutrition
Calories: 525kcal | Carbohydrates: 70g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 2025mg | Potassium: 1008mg | Fiber: 5g | Sugar: 3g | Vitamin A: 161IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 2mg
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