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Author Notes: These wings are brined in coffee then tossed in an espresso spice blend. Finish with a maple syrup glaze and you are set. Perfect for game day yet elegant enough for a cocktail party. - sixtyone45
- 2 pounds chicken wings & drumettes, frenched
- 1 cup strongly brewed coffee or espresso, cooled
- 1 cup water
- 1 Bay Leaf
- 2 tablespoons Salt
- 1 teaspoon Salt (so a total of 2 tbsp + 1 tsp)
- 1 tablespoon Finely ground espresso beans
- 1 tablespoon Ground Pepper
- 2 1/4 teaspoons Spanish or Sweet Paprika
- 1 1/2 teaspoons Garlic Powder
- 1 1/2 teaspoons Dried Thyme
- 1 1/2 teaspoons Dried Oregano
- 1 teaspoon Poultry Seasoning
- 1/2 teaspoon Cayenne
- 2 tablespoons Pure Maple Syrup
- Trim chicken wings & drumettes of excess skin/fat or cartilage. I prefer them "Frenched" which just means removing the excess cartilage & skin from the 'handle' of the drumette. It is easy to do with a small sharp nice. There are many videos you can watch but the simplest instruction would be to use a kitchen towel to grip the end and then using a small sharp knife, cut through the skin at the end of the drumette and then peel it away. Not a necessary step but makes for a more elegant presentation.
- Place wings in a bowl and add brewed coffee, water, 2 Tablespoons of salt and bay leaf. Cover and marinate in the fridge for 6 hours to overnight.
- Mix remaining ingredients, except maple syrup, in a small bowl. I suggest tasting the spice mixture at this point to see if it suits your liking. Some may prefer more or less heat, or the added dimension of cinnamon or cumin.
- Preheat oven to 350 degrees.
- Drain and rinse wings. Pat dry with paper towel. Toss lightly in spice mixture ensuring wings are evenly coated.
- Arrange wings on baking rack (with lined drip pan underneath) and cook for 15 minutes.
- Baste lightly with maple syrup and then cook an additional 10 minutes.
- Baste a second time lightly with maple syrup and then broil for an additional 3 -5 minutes to caramelize sugars.
- This recipe was entered in the contest for Your Best Chicken
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