Plating & flatware provided by Atlas Party Rental
This recipe was inspired by my recent visit to The Seed, a speciality coffee shop that features Wells Coffee, a budding local brand known for its' handcrafted blends and single origin offerings. My wheels began to turn when I tried their Brazilian-Single Origin coffee, which is characterized by its robust chocolaty notes. I decided to make a spice rub using this blend, and the result was a versatile rub that was aromatic, complex, and uniquely flavorful. I’ve included the rub recipe, and a simple how to for chicken wings, along with a dipping sauce inspired by Chef David Chang from Momofuku. Just a little side note… this rub is excellent with pork too! Rub it on some bacon, fry it up, and thank me later.
Ingredients
- 2 lb. organic chicken wings (tips removed)
- 3 tbsp. finely ground Brazilian-Single Origin Wells Coffee
- 1 tsp. instant coffee
- 2 tbsp. ancho chile powder
- 5 tsp. dark brown sugar
- 1 tbsp. smoked Spanish paprika
- 1.5 tsp. dried oregano
- 1.5 tsp. ground coriander
- 1.5 tsp. fresh ground black pepper
- 1.5 tsp. mustard powder
- 1 tsp. finely ground red pepper flakes
- 1 tsp. ground ginger
- 1 tbsp. Kosher salt
- 1 tsp. fennel
- 1 tsp. garlic powder
- 1 tbsp. cocoa powder
- .5 tsp. ground cardamom
- .5 tsp. cinnamon
- Olive Oil
- 1 tsp. instant coffee
- 1 tbsp. hot water
- 1/3 cup mayo
- Sriracha
- Sherry Vinegar
The How To…
Coffee Spice Rub
In a medium bowl combine finely ground Brazilian Blend Wells Coffee, ancho chile powder, dark brown sugar, smoked Spanish paprika, dried oregano, ground coriander, fresh ground black pepper, mustard powder, red pepper flakes, ground ginger, Kosher salt, fennel, garlic powder, cocoa powder, ground cardamom, and cinnamon. Set aside until ready for use.
Red Eye Mayo Dipping Sauce
Stir the instant coffee into the hot water. Once dissolved, mix coffee in with the mayo, along with a couple dots each of Sriracha and sherry vinegar.
Wings
Wash wings in a colander with some cold water and fresh lime juice. Pat dry and move to a bowl. Drizzle wings with olive oil, and season generously with spice rub. Cover over and refrigerate for at least 2 hours before cooking. Set oven to low broil, move wings to a lined baking sheet on a rack. Turn wings occasionally, and cook until skin is crispy on both sides. About 30 minutes give or take. Plate up and serve.