Ailes de poulet au miel épicé et à la peau croustillante

Ingrédients

• 2 lbs chicken wings, split into drumettes and flats
• 1 tbsp baking powder (aluminum-free)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup honey
• 3 tbsp unsalted butter
• 2 tbsp hot sauce (like Frank's RedHot or Crystal)
• 1-2 tsp red pepper flakes
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Préparation

1. 1

   Pat the chicken wings thoroughly dry with paper towels. If using whole wings, cut at the joint to separate drumettes from flats and discard the wingtips.

2. 2

   In a large bowl, combine the baking powder, salt, and pepper. Add the dried wings and toss thoroughly until every piece is evenly coated.

3. 3

   Place the seasoned wings on a wire rack set over a baking sheet. Refrigerate uncovered for at least 30 minutes, or up to overnight, to dry the skin.

4. 4

   Preheat the oven to 425°F (220°C).

5. 5

   Bake the wings on the center rack for 40-45 minutes, turning the baking sheet halfway through, until deeply golden brown and crispy. The wings are done when they reach an internal temperature of 165°F (74°C).

6. 6

   While the wings bake, make the sauce: In a small saucepan over medium heat, combine the honey, butter, hot sauce, red pepper flakes, garlic powder, and smoked paprika. Whisk until the butter is melted and the sauce is smooth and gently bubbling. Simmer for 2-3 minutes until slightly thickened.

7. 7

   Remove the wings from the oven and let them rest for 1-2 minutes. Place them in a large mixing bowl and pour the hot honey sauce over them. Toss vigorously until every wing is evenly coated.

8. 8

   Serve immediately, sprinkled with extra red pepper flakes if desired.