Ailes de poulet au four à l’ail épicé

Ingrédients

• 2 pounds (900 g) chicken wings
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5 g) salt
• 1 teaspoon (5 g) black pepper
• 6 cloves garlic, minced
• 2 tablespoons (30 ml) hot sauce (e.g., Sriracha or Frank
• s Red Hot)
• 2 tablespoons (30 g) unsalted butter, melted
• 1 tablespoon (15 g) honey
• 1 teaspoon (5 g) smoked paprika
• 1/2 teaspoon (2.5 g) cayenne pepper (adjust to taste)
• 1 tablespoon (15 ml) apple cider vinegar

Préparation

1. 1

   Preheat the oven to 425°F (220°C). Pat the chicken wings dry with paper towels and place them in a large mixing bowl.

2. 2

   Drizzle olive oil over the wings. Sprinkle salt and black pepper, tossing to coat evenly.

3. 3

   In a separate bowl, whisk together minced garlic, hot sauce, melted butter, honey, smoked paprika, cayenne pepper, and apple cider vinegar until well combined.

4. 4

   Pour the spicy garlic marinade over the seasoned wings, ensuring they are evenly coated. Let marinate for at least 30 minutes for optimal flavor.

5. 5

   Line a baking sheet with parchment paper, if using, and spread the wings in a single layer. Bake for 30 minutes, flipping halfway through.

6. 6

   Use a meat thermometer to ensure that the internal temperature reaches 165°F (75°C). For extra crispiness, broil for an additional 2-3 minutes.

7. 7

   Remove from the oven and let cool slightly before serving.