Step 1

In a large bowl, combine the lime juice, the minced garlic and the salt and pepper. Add the chicken wings and toss them with the marinade, making sure every piece of chicken is coated. Cover and bring the bowl to the fridge overnight.

Step 2

The next day, add the flour and the wings to a ziplock bag. Close the bag and shake it so every wing is coated in flour.

Step 3

Fill a saucepan with enough oil to deep fry the wings. Heat the oil over medium high heat and, when the oil is hot enough, lower the heat to medium low and start frying the wings in batches, 5 or 6 at a time.

Step 4

When the wings look cooked and beginning to gain some color, turn the heat up to high, so they get extra crispy, and fry them until golden brown.

Step 5

Set the fried wings over paper towel to absorb the excess oil.

Step 6

Turn the heat back to low and proceed to frying the other wings.

Step 7

Once all the wings are fried, transfer them to a serving dish and decorate with some lime slices and wedges.

Step 8

In a saute pan, heat the olive oil and sauté the sliced garlic. Pour that garlic over the wings.

Step 9

Finish the dish with some chopped parsley and red pepper flakes (if using) and serve! (You can serve them with some Tabasco sauce on the side for the spicy aficionados!)