Ailes de poulet aux épices sèches

Ingrédients

• 2 pounds chicken wings
• 2 Tablespoons brown sugar
• 1 Tablespoon baking powder
• 1 Tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon chipotle chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Préparation

1. 1

   Make the dry rub by mixing the 2 Tablespoons brown sugar, 1 Tablespoon baking powder, 1 Tablespoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon chipotle chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1 teaspoon black pepper together in a bowl or jar. Use it right away or store it for later.

2. 2

   To make dry rub chicken wings, add the 2 pounds chicken wings to a large ziplock bag. Add the spice rub, seal the bag closed, then toss to coat. You can use your hands to massage all of the spices onto the meat as well.

3. 3

   --- To Bake in the Oven ---

4. 4

   Preheat the oven to 450 degrees.

5. 5

   Spray a wire rack with cooking spray and set on a foil-lined baking sheet.

6. 6

   Arrange the dry rubbed chicken in a single layer on the wire rack.

7. 7

   Bake for 20 minutes. Flip and cook for an additional 10-15 minutes, until the skin is crispy and golden.

8. 8

   --- To Air Fry ---

9. 9

   Preheat the air fryer to 380 degrees.

10. 10

    Place the chicken wings in the air fryer basket and for 25 minutes, shaking the basket every 5 minutes. After 25 minutes, increase the temperature to 400 degrees and cook for 5-15 minutes longer. Shake every 5 minutes and begin checking for doneness at 5 minutes. Remove when the wings are crisped to your liking.