Arthas and I tossed these wings together a few weeks back as a treat to bring to a neighborhood barbeque…..they were fabulous! The recipe is a rif on my friend Winnie's "Sweet and Spicy Rubbed Wings", which she submitted some time ago for a Food52 contest for your best chicken wings.
According to Winnie, she had developed this spicy coffee-cocoa rub to use on ribs and loved it so much that she then tried it on some homemade roasted nuts, and then finally these wings. It sounds like she was tossing it on anything that didn't move! Don't you love a condiment that can be put to use in so many different ways?
I eliminated and added a few ingredients, and played with the ratios of others, but for the most part, this rub stays true to its roots. Next time I make it, I'll make a double batch so that we too will have some left-over to try in other ways.
We brought four pounds of these wings to the party and they were gone in short order (of course, Arthas may have eaten two pounds of them during the five minute car ride to get there). These babies are a great balance of spicy and sweet, with a depth of flavor from the coffee and cocoa that you don't normally find in party wings, you're gonna love them!
Cheers – Steve
- 1/2 cup dark brown sugar sugar
- 2 teaspoons ground chipotle pepper
- 2 tablespoons coarse sea salt
- 2 teaspoons freeze-dried coffee (I used Starbucks VIA)
- 2 teaspoons cocoa powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons pimenton (smoked paprika)
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 4 pounds organic chicken wings, rinsed and patted dry
- 4 tablespoons organic butter, melted
- 2 tablespoons sriracha (or your favorite hot sauce)
- Preheat oven to 425℉
- In a small bowl, mix all of the dry ingredients together. Stir well to combine.
- Place wings in a medium bowl. Pour the butter and sriracha over the wings and toss to coat them well.
- Sprinkle the spice mix in, rubbing so that all the wings are completely covered.
- Spread the wings out onto a non-stick baking sheet, or one that you've covered with foil. Bake for 30 minutes, until browned and starting to crisp on top and at the edges.
- Remove from the oven and devour at will.