Easy
Ailes de Poulet Sel et Poivre
45 min4
(545)
Easy
Ailes de Poulet BBQ au Four
(769)
1 hr4490 calWhen it's minus 30 outside in Calgary and the idea of standing at the grill is genuinely insane, these oven BBQ wings are the answer. They come out with that same sticky, smoky, caramelized bark that outdoor BBQ produces — the secret is a two-stage process. First, bake the wings at high heat until the skin is crispy and rendered. Then brush on homemade BBQ sauce and return to the oven for the last 15 minutes, letting the sauce caramelize into a glossy, slightly charred coating. No smoker required. No outdoor equipment. Just your oven, a baking sheet, and a rack. The homemade sauce takes 10 minutes and uses pantry staples — ketchup, brown sugar, apple cider vinegar, Worcestershire, garlic powder, and smoked paprika.
Ingrédients
Portions :
4
Instructions
Valeur nutritive par portion
Calories490 kcal
Protéines36 g
Lipides28 g
Glucides22 g
Fibres0 g
Sucre18 g
Sodium760 mg
Conseils de pro
- 💡Smoked paprika is what gives these their BBQ character without a smoker. Regular paprika won't do the same job.
- 💡Don't sauce the wings too early — if you add BBQ sauce before the skin crisps, you'll get soggy wings with burnt sauce.
- 💡Line your baking sheet with foil for easy cleanup — BBQ sauce caramelizes and sticks to everything.
Variantes
- 🔄Maple BBQ: swap the brown sugar for 2 tablespoons of maple syrup for a Canadian twist.
- 🔄Spicy BBQ: increase cayenne to 1 teaspoon and add 1 tablespoon of hot sauce.
- 🔄Add a tablespoon of liquid smoke to the sauce if you want that campfire-grilled flavour.
