Ailes de poulet atomiques

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 cup canned crushed tomatoes
• 2 tablespoons hot sauce
• 2 tablespoons vinegar
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 tablespoon cayenne pepper
• 1 tablespoon dried red chili flakes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 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, measure all of the sauce ingredients into a large skillet and over medium heat, bring to a low boil, stirring occasionally. Once boiling, cook the sauce for 10 minutes. Reduce heat and simmer for an additional 10 minutes.

5. 5

   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.

6. 6

   Plate and garnish with parsley.