Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Ailes de poulet sauce barbecue au four ou à l'air fryer
Des ailes de poulet marinées toute la nuit, cuites à haute température au four ou à l'air fryer, puis enrobées d'une sauce barbecue maison légèrement sucrée et épicée. Une alternative sans friture, idéale pour l'apéritif ou un repas rapide avec du riz.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Mariner les ailes au moins 8 h (idéalement toute la nuit).
- • Cuisson à haute température (220 °C) pour obtenir une peau croustillante.
- • Enrober les ailes de sauce après la première cuisson puis refaire une courte cuisson pour fixer la sauce.
Safety Warnings
- • Manipuler le poulet cru avec des ustensiles séparés pour éviter la contamination croisée.
- • Faire attention aux surfaces chaudes du four et de la casserole de sauce.
- • Porter des gants ou un chiffon épais lorsqu'on retire la plaque du four.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Bacon, Mushroom, and Onion Quiche
A savory, easy-to-make quiche using a store‑bought deep‑dish pie crust, crisp bacon, earthy mushrooms, and sweet onion, bound together with a rich egg‑and‑cream custard and melted pepper jack cheese. Perfect for breakfast, brunch, or a light dinner.
Chocolate Cauliflower Milkshake
A thick, creamy chocolate milkshake made with frozen cauliflower, frozen bananas, Medjool dates, raw cacao nibs, optional inulin powder, water and probiotic‑rich kefir. It’s nutrient‑dense, fiber‑rich, and loaded with live cultures, making it feel like a dessert while staying healthy.
Which Vegan Chicken Nuggets Taste Better Than the Real Thing?
Crispy, savory vegan chicken nuggets made with pea protein, soy protein, and wheat gluten, coated in a crunchy panko crust. Inspired by the Impossible brand tasted on America's Test Kitchen, these nuggets deliver a satisfying bite and umami flavor without any animal products.
Pizza Doughnut Holes (Deep‑Fried Pepperoni & Mozzarella Balls)
A playful take on Eric Andre’s infamous pizza ball, reimagined as bite‑size, deep‑fried pizza doughnut holes packed with pepperoni, mozzarella and a hint of pizza sauce. Crispy on the outside, melty on the inside, served with warm marinara for dipping.
Pot Roast with Pappardelle Pasta
A classic, melt‑in‑your‑mouth braised chuck roast cooked in one pot with onions, carrots, celery, mushrooms, red wine and beef stock, served over buttery pappardelle ribbons. Inspired by Chef Jean‑Pierre’s family recipe, this comforting main‑course is perfect for a weekend dinner.
This My New Favorite Way To Make Mac and Cheese
A creamy, cheesy mac and cheese infused with pizza flavors – pepperoni, marinara, and Italian seasonings. This quick one‑pot dish combines the comfort of mac and cheese with the bold taste of a pepperoni pizza, perfect for a weeknight dinner or a hearty snack.