{"id":519,"date":"2017-05-29T18:47:50","date_gmt":"2017-05-29T18:47:50","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=519"},"modified":"2017-05-29T18:55:25","modified_gmt":"2017-05-29T18:55:25","slug":"brazilian-chicken-wings-frango-a-passarinho","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=519","title":{"rendered":"Brazilian Chicken Wings (Frango A Passarinho)"},"content":{"rendered":"<p><a href=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2017\/05\/braz-wings.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2017\/05\/braz-wings-150x150.png\" alt=\"\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-520\" \/><\/a><\/p>\n<p>Serves: 3-4<\/p>\n<p><b><u>Ingredients<\/u>:<\/b><br \/>\n10 chicken wings &#038; drumettes<br \/>\n6 cloves garlic, finely minced<br \/>\n2 teaspoons salt<br \/>\n1 teaspoon pepper<br \/>\n\u00bc cup lime juice<br \/>\n1 cup flour<br \/>\nOil, for frying<br \/>\nLime wedges and fried chopped garlic to serve<\/p>\n<p><b><u>Directions<\/u>:<\/b><br \/>\n1. Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour.<br \/>\n2. Dip each chicken wing in the flour, shaking off excess.<br \/>\n3. Heat oil in a large pot to about 375\u00b0F.<br \/>\n4. Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350\u00b0F.<br \/>\n5. Drain on paper towels.<br \/>\n6. Serve with lime wedges and fried garlic!<\/p>\n<p>Original recipe and photo credit available <a href=\"https:\/\/www.buzzfeed.com\/alvinzhou\/fried-chicken-from-around-the-world?bffbtasty&#038;ref=bffbtasty&#038;utm_term=.msKgd9WDr#.hfDvQwj7q\">here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves: 3-4 Ingredients: 10 chicken wings &#038; drumettes 6 cloves garlic, finely minced 2 teaspoons salt 1 teaspoon pepper \u00bc&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-519","post","type-post","status-publish","format-standard","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/519","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=519"}],"version-history":[{"count":2,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/519\/revisions"}],"predecessor-version":[{"id":529,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/519\/revisions\/529"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}