Ailes de poulet croustillantes au four

Ingrédients

• 3-4 lbs chicken wings, cut into drumettes, flats, and wingtips*
• 1 1/2 Tbsp baking powder, aluminum-free
• 1/2 tsp ground black pepper
• 1 tsp fine sea salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

Préparation

1. 1

   Prep: Preheat your oven to 425˚F (220˚C) and position a rack in the center. Line a rimmed baking sheet with parchment paper or foil to catch drips and make cleanup easier.

2. 2

   Dry the Wings: Pat the chicken wings dry thoroughly using paper towels. This step is crucial to achieving a crispy skin during baking. Place the wings into a large mixing bowl.

3. 3

   Mix Seasoning: In a small bowl, combine the aluminum-free baking powder, ground black pepper, sea salt, garlic powder, onion powder, and paprika evenly.

4. 4

   Season Wings: Sprinkle the seasoning mix over the wings and toss to coat all pieces evenly. Arrange the wings skin-side up in a single layer on the prepared baking sheet to ensure crisping.

5. 5

   Bake in the preheated oven at 425˚F for 45-60 minutes total. Every 15-20 minutes, turn the wings over to ensure they brown and crisp on both sides. Cook until the wings are golden brown and crispy.

6. 6

   Serve: Remove the wings from the oven and serve immediately. Optionally, toss wings in buffalo sauce made from 1/2 cup hot sauce mixed with 3 Tbsp melted butter if a classic buffalo flavor is desired.