Frango a Passarinho

Ingredients

• 1 kgchicken wings
• 4 clovesgarlic
• limejuiced
• for fryingoil
• to tastefine sea salt and black pepper

Method

1. Pat the chicken wings dry with paper towels to remove excess moisture, which will help them brown evenly. Place the wings in a large bowl and season generously with fine sea salt and freshly ground black pepper. Toss the wings to ensure they are evenly coated with the seasoning.
2. In a large, heavy-bottomed skillet or frying pan, pour enough oil to cover the bottom by about 1 cm. Heat the oil over medium-high heat until it shimmers. Carefully add the seasoned chicken wings in a single layer, being cautious not to overcrowd the pan. Fry the wings, turning occasionally, until they are golden brown on all sides, about 10-12 minutes. The wings should have a crispy exterior and a juicy interior.
3. While the chicken is browning, peel and finely chop the 4 cloves of garlic. Once the chicken is browned, reduce the heat to medium and add the chopped garlic to the pan. Stir the garlic around the chicken wings, allowing it to cook until fragrant and tender, about 2-3 minutes. Be careful not to let the garlic burn, as this will impart a bitter taste.
4. Squeeze the juice of one lime over the chicken and garlic mixture, stirring to combine. Allow the lime juice to simmer briefly, which will help deglaze the pan and infuse the chicken with a bright, tangy flavor. If there is excess liquid in the pan, let it reduce slightly until it thickens and coats the wings lightly.
5. Taste the chicken and sauce for seasoning, adding more salt or black pepper if needed. The sauce should have a balanced flavor with a hint of citrus from the lime. Once satisfied with the taste, remove the pan from the heat.
6. Transfer the Frango a Passarinho to a serving platter. Garnish with freshly chopped herbs of your choice, such as parsley or cilantro, to add a fresh, aromatic finish. Serve immediately, encouraging everyone to dig in and enjoy this classic Brazilian dish.