12932 Garlic Chicken Wings Serves 8 (2 to 3 pieces per person) Wed Aug 06 08:12:27 -0700 2008 Tue Feb 03 05:05:32 -0800 2009 Licensed http://www.chow.com/recipes/12932 Tue, 03 Feb 2009 13:05:32 GMT Baked, sautéed, and deep-fried versions of this dish can be found, but this recipe calls for baking followed by sautéing, a style of preparation that assures more control over the cooked garlic. The dish begins with a classic Brazilian marinade, known as vinho d'alhos, after which the chicken is cooked. The chicken wings are then tossed with the lightly fried garlic slivers for a crunchy finish.

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  • Rub the chicken drumettes with salt.
  • Mix the garlic, lime juice, pepper, and wine together to form a marinade (vinha d'alhos).
  • Place the chicken in a large bowl. Pour the marinade over and toss well. Refrigerate at least 45 minutes. (The chicken can be marinated overnight.)
  • Place the chicken in a baking dish and bake in a preheated oven at 375°F [190°C] for 20 minutes, turning the pieces after 10 minutes.
  • Heat the vegetable oil in a large nonstick skillet and fry the chicken pieces, turning occasionally, until browned and crisp. Drain the chicken on paper towels.
  • Fry the garlic in the olive oil in a medium skillet over moderate heat, until lightly browned.
  • Place the chicken pieces in a bowl while still hot and toss with the fried garlic. Serve 4 drumettes per person, hot or cold.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 32 chicken wing drumettes

    ]]>     Salt

    ]]>     6 garlic cloves, minced

    ]]>     Juice of 2 limes

    ]]>     1 tablespoon [15 mL] ground black pepper

    ]]>     1 cup [240 mL] dry white wine

    ]]>     ¼ cup [60 mL] vegetable oil

    ]]>     16 garlic cloves, finely diced

    ]]>     1 tablespoon [15 mL] olive oil

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