Coffee, brown sugar, BBQ seasoning… there might not be a better match made in heaven, unless of course you combine all three and rub it on some chicken wings- bake them for oh, 40 or 45 minutes so you have the crispiest, savory/sweet wing combination you’ll ever eat… no frying necessary! Enter: coffee bbq dry rubbed chicken wings. Perfect for your next Superbowl party, get-together or just a fancy-feeling date night at home.
This dry rub combination isn’t just good on wings- it’s fabulous rubbed over pork chops or a full tenderloin, as a pre-rub for pulled pork before you cook it low and slow or rubbed all over an entire chicken before roasting- It’s THAT good. But my favorite way? Tossed over chicken wings and served with your favorite ranch.
Make the dry rub ahead of time- there’s enough for another two pounds of wings, if you’d like (or double the recipe and use all the rub!).
1 tbsp ground coffee
1 1/2 tbsp coconut sugar or brown sugar
2 tsp cumin
1 tsp chili powder
1 tsp dried oregano
1 tsp smoked paprika
1 tsp coriander
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cinnamon
1 tsp sea salt
2 lb chicken wing pieces, patted dry
1–2 tsp avocado or olive oil as needed
2 tbsp dry rub
1 tbsp cornstarch
- Whisk all ingredients together. Store in an airtight jar (a mason jar works well for us). Will last 2-3 weeks stored dry.
Preheat oven to 400F. While oven is preheating, pat chicken wings very dry and sprinkle all over with kosher salt. Set on paper towels for about 10 minutes.
In a large bowl, whisk 2 tbsp dry rub and 1 tbsp cornstarch. Toss wings in a small amount of oil just to coat, followed by cornstarch/rub mixture.
Place on a wire rack (example here) on top of a baking pan. Alternately, use a baking pan lined with parchment paper. Make sure wings are spread out evenly and not touching.
Bake wings in oven for 20 minutes. Turn heat to 450.
Flip and bake another 15-20 minutes until crispy and cooked through (165F).