Ailes de poulet à l’ail et au parmesan

Ingrédients

• 24 pieces chicken wings
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup cornstarch
• nonstick cooking spray
• 4 tablespoons olive oil
• 4 tablespoons butter
• 4 cloves garlic, (finely minced)
• 1/4 cup fresh parsley, (finely chopped)
• 1 cup parmesan cheese, (freshly grated)

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 the 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

   Transfer the olive oil and butter to a large skillet and melt together over medium-low heat. Add the garlic and cook for 2 minutes. Remove the skillet from the heat.

5. 5

   Stir in the parmesan and parsley.

6. 6

   Transfer the baked wings to the skillet. Toss the wings with the butter and parmesan mixture until each wing is well coated.

7. 7

   Plate and top with more parmesan and parsley for garnish - optional. Serve immediately.