Ingredients
Dry 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
Wings:
2 lb chicken wing pieces, patted dry
kosher salt
1-2 tsp avocado or olive oil as needed
2 tbsp dry rub
1 tbsp cornstarch
Instructions
Dry Rub:
- Whisk all ingredients together. Store in an airtight jar (a mason jar works well for us). Will last 2-3 weeks stored dry.
Wings:
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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.
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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.
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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.
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Bake wings in oven for 20 minutes. Turn heat to 450.
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Flip and bake another 15-20 minutes until crispy and cooked through (165F).