Chicken wings (asinhas) are a cheap early round on the churrasco. When you go to the meat case for birds or wings, buy air-chilled chicken: it skips the US water-chill tank, holds less water, and browns better. Wings are not young chicken (galeto). Galeto is a whole small bird — a Cornish hen or a small air-chilled bird — with sage. Wings are lime, salt, and a long skewer. Bone-in thighs and drumsticks arecoxas e sobrecoxas. Cubes on a stick areespetinho de frango.
Safety instructions
Cook chicken to 165°F (74°C) in the thickest part of the thigh, checked with an instant-read thermometer. Buy air-chilled birds when you can. Higher-risk people wait for 165°F (74°C).
Seasoning (about 3 lb/ 1.4 kg, 12 to 16 pieces)
- About 3 lb (1.4 kg) air-chilled chicken wings, 12 to 16 pieces
- Juice of 2 Persian limes
- 1 tablespoon (15 g) coarse salt (sal grosso)
On the fire
Strong heat browns the skin and leaves the joint raw, so keep the wings over medium embers and off any flame. Wings go out first, while the beef is still cooking, with Brazilian tomato-onion sauce (vinagrete) on the table.
Method
- Toss and refrigerate 20 minutes to 12 hours.
- Thread the wings the same way on a double skewer so they sit in one plane.
- Keep them about 20–30 cm (8–12 in) from the embers, 25 to 35 minutes, turning. Brush once or twice with leftover lime.
- Cook to 165°F/ 74°C at the joint.
How you know it is done
The skin is crisp, the joint moves freely, and a thermometer at the joint reads 165°F (74°C).
Make-ahead
The lime and salt toss holds 20 minutes to 12 hours in the fridge, overnight if that is easier. Two days in lime makes the skin soft.
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