Ailes de poulet grillées au barbecue à pellets

Ingrédients

• 3 pounds (1.5k) chicken wings ((drumettes, flats, or both))
• salt (to taste)
• 1 tablespoon (6g) onion powder
• 1 tablespoon (5g) garlic powder
• 1 1/2 teaspoons (1.5g) dried thyme
• 1 1/2 teaspoons (1.5g) dried oregano
• 1 1/2 teaspoons (4g) chili powder
• 1/2 teaspoon (1-2g) ground cumin
• 1/2 tablespoon (1g) freshly ground black pepper
• 1/4 teaspoon cayenne pepper ((optional))
• 1 teaspoon (2g) paprika

Préparation

1. 1

   Thoroughly wash and pat the wings dry with paper towels. That ensures the spices adhere to the wings and they get a nice crispy skin.

2. 2

   Mix the onion powder, garlic powder, thyme, oregano, chili powder, cumin, black pepper, cayenne pepper, and paprika in a bowl. Adjust the seasonings to taste; if there's a spice you don't like, leave it out.

3. 3

   Place chicken wings in a bowl and sprinkle with the spice mix. Mix thoroughly to coat every inch of the wings. Let them marinate for 30 minutes or overnight in the fridge if you have time.

4. 4

   Preheat your pellet smoker to 250°F (120°C). The slow indirect heat cooks the wings slowly, allowing them to absorb the smoky flavor without drying out.

5. 5

   Place the wings on the pellet grill or smoker, leaving space between each wing. Close the smoker and smoke the wings for 1½ to 2 hours. The wings' internal temperature should read 165°F (74°C) when done.