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Frango à Passarinho

Photo: Oxmoor House


Hands-on time 15 mins
Total time 1 hr
Yield Serves 6 (serving size: 2 wings)
I worked at a wonderful boutique catering company in Manhattan called Table Tales. Alfredo was one of a couple of delivery drivers from Brazil. He had a shoeshine business on the side, which he'd built up by word of mouth, likely because he was one of the most congenial fellows you could ever meet. I rode with Alfredo one day, and he wondered aloud "why Americans work work work," and how, especially in New York, "people move so fast without appreciating the moments." And he went on to reflect about being poor in Brazil, but "feeling so happy" to enjoy soccer in the park and beer and Frango à Passarinho with friends. These crisp wings with garlic and plenty of fresh lime are certainly something to savor.


  • 2 cups unsalted chicken stock
  • 1 dried bay leaf
  • 2 pounds chicken wings
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 6 garlic cloves, sliced

Nutrition Information

  • calories 198
  • fat 13.5 g
  • satfat 3.7 g
  • monofat 5.2 g
  • polyfat 2.8 g
  • protein 17 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 63 mg
  • iron 1 mg
  • sodium 271 mg
  • calcium 16 mg

How to Make It

  1. Preheat the oven to 450°.

  2. Heat a large, straight-sided skillet over high heat. Add the chicken stock and bay leaf and bring to a simmer.

  3. Add the wings, reduce the heat, and simmer for 20 minutes, covered.

  4. Transfer the wings to a mixing bowl, and reserve the chicken stock for another use.

  5. Line a jelly-roll pan with foil. Place the wings on top in a single layer.

  6. Coat the wings with cooking spray and sprinkle with the salt.

  7. Bake the wings at 450° for 24 minutes, turning occasionally, until crisp.

  8. Transfer the wings to a large bowl. Toss with the cilantro, the lime juice, and the raw garlic. Serve with limes cut "seviche-style".

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