The wings are a little tangy from the lime, crispy and delicious. Enjoy!
18 wings washed and pat dried
3/4 cup of fresh lime juice
2 garlic cloves minced
1 1/2 tsp salt divided
1 1/2 tsp garlic powder divided
1 1/2 onion powder divided
1 tsp black pepper divided
1 1/2 cup all purpose flour
oil for frying
To make the marinade, mix together the lime juice, garlic, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper. Mix well. Place the chicken wings into a resealable 1 gallon plastic food storage bag, then add the marinade. Marinade in the refrigerator overnight or up to 2 hours.
Take chicken out of the refrigerator and drain through a colander at least 15 minutes before frying.
Into another resealable bag add the flour, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp black pepper, stir to combine. Set a large cast iron dutch oven or frying pan over medium-high heat and add enough oil to cover the wings. Keep oil at around 350 degrees on a thermometer.
Place at least 6 wings into the bag, shake to coat. Fry chicken wings until nice and brown, about 8-10 minutes. Repeat until all wings are fried.