Frango a Passarinho

Toss chicken wings with lime juice, 2 crushed cloves of garlic, salt and black pepper. Marinate for 20 minutes or up to overnight in the fridge.

Pat the skin of marinated chicken very dry; no oil is needed on the wings. Air fry in a single layer, in 2 batches of 25 to 30 minutes each, turning halfway and pouring off any liquid, until deep golden and crisp (74 C inside).

Meanwhile, cook the sliced garlic in olive oil over low heat until pale golden. Take it off the heat right away so it does not burn.

Toss crisp chicken with golden garlic and parsley. Serve with lime.