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Ingredientes – para duas pessoas
- 8 asas com as coxinhas
- 1 colher de chá de sal grosso rosa do Himalaia
- 1 colher de chá de molho de soja
- 2 colheres de chá de molho de pimenta vermelha (tabasco)
- 1 colher de chá de gengibre ralado
- 1/2 colher de chá de orégano seco
- 1/2 colher de chá de páprica picante fumada (defumada)
- 2 colheres de chá de sumo de limão
- Malagueta (dedo de moça) cortada em tiras para decorar
- 1 limão cortado em pedaços para servir
Modo de Preparo
- Retirar as pontas das asas. Dar uma pancada nas articulações. Reservar.
- Colocar todos os ingredientes em uma tigela, com exceção das guarnições. Misturar. Besuntar todas as asas com essa marinada. Cobrir a tigela e levar ao refrigerador de 2 a 4 horas.
- Assar as asas em churrasqueira elétrica ou no forno por cerca de 1 hora, até estarem bem douradas.
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