Kilo da Asinha de Frango: A Crispy Brazilian Chicken Wing Feast for Sharing

There's something special about gathering friends and family around a big platter of golden, crispy chicken wings. In Brazil, the tradition of selling chicken wings by the kilo — known as kilo da asinha de frango — has become a beloved way to feed a crowd without fuss. Whether you're hosting a game night, a backyard barbecue, or just craving that irresistible crunch, this recipe delivers. I've made these wings more times than I can count, and every single time, the plate comes back empty. Let me walk you through how to recreate that same magic at home, with two fantastic cooking methods: the air fryer for a lighter take and classic frying for that ultimate indulgence.

Air Fryer Chicken Wings: Crispy Without the Guilt

Golden crispy chicken wings freshly made in the air fryer, piled on a serving plate

The air fryer has completely changed the way I think about chicken wings. These come out shatteringly crisp on the outside while staying juicy inside, and you barely need any oil to get there. The trick is to pat the wings very dry before seasoning — moisture is the enemy of crispiness. I like to season generously with garlic, paprika, and a little bit of smoked paprika for depth. Serve these with a squeeze of lime and a dipping sauce of your choice, and watch them disappear in minutes.

1 kg (about 2.2 lbs) chicken wings, separated into drumettes and flats
2 teaspoons coarse salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 tablespoon olive oil
Juice of 1 lime

Pat the chicken wings thoroughly dry with paper towels — this step is essential for maximum crispiness.
In a large bowl, toss the wings with the salt, pepper, garlic powder, both paprikas, olive oil, and lime juice until evenly coated. Let them sit for 15 minutes at room temperature.
Preheat your air fryer to 380°F (190°C) for about 5 minutes.
Arrange the wings in a single layer in the air fryer basket, making sure they don't overlap. You may need to cook them in batches.
Cook for 12 minutes, then flip the wings and increase the temperature to 400°F (200°C). Cook for another 10 to 12 minutes until deeply golden and crispy.
Transfer to a serving platter, sprinkle with a little extra salt if desired, and serve immediately with lime wedges and your favorite dipping sauce.

Classic Fried Chicken Wings: The Ultimate Crowd-Pleaser

Crispy fried chicken wings piled high on a plate, freshly cooked and golden brown

When you want that unmistakable, crunchy, craggy crust that only hot oil can create, fried wings are the way to go. I remember the first time I made these for a family gathering — I doubled the batch thinking there would be leftovers, and I was so wrong. The secret here is a seasoned flour coating and oil at the right temperature. Don't rush the frying; golden brown and cooked through is what you're after. These pair beautifully with hot sauce, garlic mayo, or a simple vinaigrette.

1 kg (about 2.2 lbs) chicken wings, separated into drumettes and flats
2 teaspoons salt, plus extra for seasoning the flour
1 teaspoon black pepper
1 tablespoon garlic powder
1 teaspoon paprika
1 cup all-purpose flour
2 tablespoons cornstarch
Vegetable oil, for frying
Lime wedges, for serving

Pat the wings dry and season them with salt, pepper, garlic powder, and paprika. Let them rest for 20 minutes.
In a shallow dish, combine the flour, cornstarch, and a pinch of salt and pepper. Mix well.
Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Use a thermometer to keep the temperature steady.
Dredge each wing in the flour mixture, pressing gently so the coating sticks. Shake off any excess.
Fry the wings in batches, being careful not to overcrowd the pan. Cook for 8 to 10 minutes, turning occasionally, until golden brown and cooked through.
Transfer to a wire rack or paper towels to drain excess oil.
Season with a little extra salt while still hot, and serve with lime wedges and your favorite dipping sauces.

Whether you go the air fryer route or the classic fried path, the kilo da asinha de frango is all about abundance, flavor, and good company. I love serving these with a big bowl of rice, some farofa on the side, and plenty of cold drinks. Make a double batch — trust me, you'll be glad you did.