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brazilian fried chicken wings (frango a passarinho) in a bowl topped with red onions and cilantro

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.
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Appetizer
Cuisine: Brazilian
Servings: 3 people
Calories: 525kcal
Author: Marwin Brown


  • 12  chicken drumettes
  • 6 cloves  garlic finely minced
  • 1 tbsp  salt
  • 2 tsp  ground black pepper
  • ¼ cup  lime juice
  • 1 tbsp vodka
  • 1 cup  potato starch
  • oil for frying
  • Parsley for garnishing


  • 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.


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 1/4 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.


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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