Ailes de poulet croustillantes au miel

Ingrédients

• 2 lbs (900 g) chicken wings, split into drumettes and flats
• 1 tablespoon aluminum-free baking powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup (110 g) runny honey
• 3 tablespoons soy sauce
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon red pepper flakes

Préparation

1. 1

   Dry the wings: Pat the chicken wings thoroughly dry with paper towels. For the crispiest results, arrange them on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour before baking.

2. 2

   Coat with seasoning: Combine baking powder, garlic powder, smoked paprika, onion powder, salt, and pepper in a large bowl. Add the wings and toss until evenly coated in a light dusting.

3. 3

   First bake: Arrange wings in a single layer on a wire rack set over a foil-lined baking sheet. Bake at 425°F (220°C) for 25 minutes.

4. 4

   Flip and finish baking: Turn each wing over and bake for another 20 to 22 minutes until the skin is deep golden and crispy.

5. 5

   Make the honey glaze: Combine honey, soy sauce, butter, garlic, vinegar, and red pepper flakes in a small saucepan over medium-low heat. Stir for 3 to 4 minutes until the butter melts and the garlic softens. Do not let it boil hard.

6. 6

   Toss and serve: Transfer the hot wings to a large bowl and pour the warm glaze over them. Toss until every piece is coated. Serve immediately.