Ailes de poulet asiatiques croustillantes

Ingrédients

• 2 lbs chicken wings, tips removed and separated into drummettes and wings
• 2 cloves garlic, smashed
• 1 1/2 inch piece ginger, coarsely chopped
• 1 lime, zested and juiced
• 2 Tbsp light brown sugar, packed
• 2 Tbsp chili garlic sauce
• 2 Tbsp unseasoned rice vinegar
• 2 Tbsp soy sauce
• 3 Tbsp hoisin sauce
• 1 1/2 tsp kosher salt
• 3 Tbsp sesame oil
• Sliced scallions
• Lime wedges
• Sesame seeds

Préparation

1. 1

   Prepare the Marinade: Whisk together the garlic, ginger, lime zest and juice, light brown sugar, chili garlic sauce, rice vinegar, soy sauce, hoisin sauce, kosher salt, and sesame oil in a bowl until well combined.

2. 2

   Marinate the Wings: Place the chicken wings in a large Ziploc bag and pour the marinade over them. Seal the bag and toss gently to coat all wings evenly. Refrigerate for at least 4 hours, preferably overnight, to infuse maximum flavor and tenderness.

3. 3

   Preheat the Oven: The next day, preheat your oven to 350°F (175°C) and line a sheet tray with non-stick foil for easy cleanup and to prevent sticking.

4. 4

   Arrange the Wings: Place the marinated chicken wings on the prepared sheet tray in a single layer, reserving the leftover marinade for later use.

5. 5

   Bake the wings for 1 hour, turning them a couple of times during cooking to ensure even browning and to prevent sticking. The wings should be cooked through with a crispy exterior.

6. 6

   Cook the Reserved Marinade: While the wings bake, strain the reserved marinade into a saucepan set over medium-high heat. Add 1/2 cup of water and bring to a boil. Boil for 10 minutes to thicken the sauce, adding more water if it becomes too thick.

7. 7

   Serve: Remove the wings from the oven and transfer to a serving platter. Sprinkle with sesame seeds and sliced scallions. Serve with the cooked marinade sauce on the side and lime wedges for squeezing over the wings.