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).