Ailes de poulet sucrées au jalapeño

Ingrédients

• 2 pounds chicken wings, (mix of drumettes and wingettes)
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup cornstarch
• nonstick cooking spray
• 1 tablespoon cooking oil
• 4 cloves garlic, (finely minced)
• 2 whole jalapenos, (finely chopped)
• 2 whole jalapenos, (sliced)
• 1/2 cup brown sugar
• 1/4 cup honey (optional)
• 2 tablespoons cider vinegar
• 2 tablespoons white vinegar
• 1 tablespoon dried onion flakes, (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Préparation

1. 1

   Preheat your oven to 450 degrees F. Line a large baking sheet with aluminum foil and set a cooling rack on it. Set that aside. Transfer wings to a mixing bowl with the salt, pepper, and cornstarch. Toss the wings well until coated.

2. 2

   Next, coat the cooling rack with cooking spray and transfer the wings to it. It’s imperative to lay the wings out so that they are not overlapping or even touching for that matter. The space between the wings will encourage faster cooking and more browning.

3. 3

   Bake the wings for 40 minutes. Remove them from the oven and use tongs to turn each wing over. Place them back into the oven to bake for 10 more minutes. Once done, remove from oven and set aside.

4. 4

   While the wings are baking, add the garlic and cooking oil to a large skillet. Over medium heat, cook the garlic until fragrant and lightly golden brown in colour.

5. 5

   Next, add all of the remaining sauce ingredients. Stir and cook until the sauce begins to bubble and thicken. At this point, turn off the heat until the wings are fully baked.

6. 6

   Add the fully cooked wings to the skillet and turn the heat on to high. Toss the wings well to coat in the sauce. Continue to toss over high heat until the sauce thickens and sticks to the wings.

7. 7

   Plate and garnish with parsley.