Servings: 3 people
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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