By: Franchesca Livraghi | @breakthrukitchen

These Alitas Fritas are about doing things the way we grew up seeing them done. Nothing fancy, just good technique and good seasoning. This is how a lot of us in Dominican and Puerto Rican kitchens cook chicken at home. You build flavor first then you fry, and using Loisa keeps everything fresh and balanced so the chicken really shines.

Wings are made for sharing, which is why they are perfect for Super Bowl Sunday. You can make a big batch, keep them crispy, and everyone can grab one while the game is on. And since Bad Bunny is performing this year this recipe is perfect! 

Seasoning the Wings

When you season the wings with lime, garlic, Loisa Sofrito Rojo, Loisa Organic Sazon, and Loisa Organic Adobo you’re setting up the whole dish. This step is not just about coating the chicken, it’s about letting those flavors start working before the heat. That’s how you get wings that taste good all the way through, not just on the outside.

Cooking before Frying

In Dominican cooking and Puerto Rican pollo frito, we almost always cook the chicken first. You let it go in the pot, covered, so it cooks gently and releases its own juices. The chicken absorbs all that flavor and stays juicy. Frying comes later. That second cook is just to get color and crisp, not to cook the meat from raw.

Why Patting the Wings Dry Matters

Once the chicken is cooked, you have to pat it dry. This keeps the oil from splashing and keeps your kitchen clean and safe. Dry chicken also fries better, so you get a nice crisp instead of soggy skin. It is a simple step, but it makes a big difference.

Frying for Texture

When you fry the wings, you go low to medium heat and take your time. Since the chicken is already cooked, you are focused on texture. You want that golden outside without burning or drying out.

The Lime at the End

As soon as the wings come out hot, you squeeze fresh lime over them. This part is essential! The heat brings out the citrus and cuts through the richness of the fry. That little bit of acidity wakes everything up and ties all the flavors together.