Chile Coffee Sticky Wings

If you told me that I could only pick one snack food to eat for the rest of my life, it might be chicken wings. Either that or popcorn, but probably wings. I’ve made chicken wings before on Macheesmo, many in fact, but this version is one of my all-time favorite.

I think there are three important qualities to a solid chicken wing: 1) Tender and juicy meat. I hate an overcooked wing. 2) Heat! This one is debatable but in general I think a wing needs some heat for it to be memorable. 3) Messy. I better have to lick my fingers.

These sticky wings have all three of those qualities!

I had a hard time deciding what to call these guys because I actually adapted the rub and sauce from a ribs recipe. It’s got some Asian flavors going, but also some Southwestern aspects. The wings have a dry rub on them, but then are tossed in a sauce.

Basically, these Chile Coffee Sticky Wings are all over the map. But I’m not exaggerating when I say that the recipe is probably in my Top 10 wings I’ve ever had in my life. And trust me… that is a very serious statement.

Chile Coffee Sticky Wings

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4.05 from 22 votes

Author: Nick Evans

Servings: 6 Servings

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

These homemade sticky wings are everything you want and need in a homemade chicken wing recipe. The rub alone is delicious, but after getting tossed in a slightly spicy sticky sauce they are out of control.

Ingredients 

• 3 pounds chicken wings, about 3 dozen

Dry Rub:

• 2 tablespoons packed brown sugar
• 1 Tablespoons chile powder
• 1 Tablespoons finely ground coffee
• 2 teaspoons Kosher salt
• 1 teaspoon paprika
• 1 Teaspoon onion powder
• 1 Teaspoon garlic powder
• 1 Teaspoon fresh ground pepper
• ½ Teaspoon dried thyme

Sticky Sauce:

• ½ Cup rice vinegar
• 1 large shallot, finely chopped
• 2 Tablespoons fresh ginger, peeled and finely chopped
• ¼ Cup sugar
• 1-3 Tablespoons sriracha
• 3 Tablespoons canola or vegetable oil
• ¼ Cup cilantro, chopped for garnish (optional)

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 400 °F.
• Grind regular coffee beans for the rub. Stir rub ingredients together.
• Trim down chicken wings: using a sharp knife, find the joint between the wing tip and the middle section of the wing and slice through it. If you can slice the joint correctly you won’t have to apply much pressure. You can toss the wing tips or save them for chicken stock.
• Do a similar cut in the joint between the drumstick and the middle section. Again, it should slice pretty easily if you go through the joint. If you are chopping through the bone every time, you are making your life harder than it needs to be.
• Once all wings are cut, dunk them in rub and press it on to each side of the wings. Make sure each wing has a good even coat of the rub.
• Bake these at 400 degrees for about 40 minutes. At the 20 minutes mark, pull them out and flip them with tongs.
• Note: These wings are delicious with just the rub. If you want to stop here you’ll end up with a delicious (although not exactly sticky) final product. It will still please the masses though I promise.
• Whisk together all sticky sauce ingredients in a medium bowl while wings cook.
• Get out a large sauté pan and put it over high heat. Whisk sauce to make sure it’s all combined well and then pour it into pan.
• After just a few minutes over high heat, the sauce should be starting to bubble nicely and the sugar from the sauce will start to thicken up a bit. The sauce should still be pretty runny though, you don’t want it to thicken up too much.
• Then throw all your baked wings into the pan! When the wings hit the sauce, the sauce will stick to the wings and thicken up even more almost instantly.
• Once they are all sticky, serve them immediately with some chopped cilantro on top.

Nutrition

Serving: 6wings | Calories: 343kcal | Carbohydrates: 17g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 947mg | Potassium: 277mg | Fiber: 1g | Sugar: 14g | Vitamin A: 793IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg

Course: Appetizers, Snack Time

Cuisine: American

Making the Rub

So most of the ingredients for the rub are fairly common. I did grind my own coffee beans for the rub (although I just used regular coffee I had on hand, not espresso beans). I’ve made it with homemade chile powder and store-bought. Both work!

If you happen to have some dried ancho chiles, it is pretty easy to make it, but you could also just use normal chili powder. Or, of course, you could go buy actual packaged ancho chile powder which is fine if you’ll use it in other recipes.

If you want to make your own with dried peppers, just cut off the stems and scrape out the seeds. Then slice them into quarters and set them in a 200 degree oven for about 30 minutes. Take them out and let them cool and then you should be able to grind them up really easily using a spice/coffee grinder.

This is a really solid rub. I think I might start mixing up larger batches of it and keeping it on hand for chicken and popcorn and stuff. It has a really great flavor and is spicy, salty, and sweet. Fantastic stuff.

Prepping the wings

One great thing about chicken wings is they are very economical. They still aren’t huge sellers in America compared to breast meat so you can get them for a pretty good price normally. Even the organic chicken wings at Whole Foods were like $3.50/pound. Not bad at all.

Most likely you get the whole wing when you buy them from the store or butcher. It’s pretty easy to trim them down to a noticeable product though. First, using a sharp knife, find the joint between the wing tip and the middle section of the wing and slice through it. If you can slice the joint correctly you won’t have to apply much pressure.

Then do a similar cut in the joint between the drumstick and the middle section. Again, it should slice pretty easily if you go through the joint. If you are chopping through the bone every time, you are making your life harder than it needs to be.

You can also find wings that have been already cut for you, which makes life easier.

• Ditch the bones! Try this rub on my boneless chicken wings! 

Rubbing the wings

Once all your wings are cut, dunk them in your rub and press it on to each side of the wings. Make sure each wing has a good even coat of the rub. Don’t worry. They won’t be too spicy. The rub is actually not that spicy. It just gives the wings tons of flavor and a tiny bit of texture from the sugar caramelizing.

Bake these at 400 degrees for about 40 minutes. At the 20 minutes mark, pull them out and flip them with tongs. This will just make sure that your rub doesn’t burn on the bottom of the wings.

Note: These wings are delicious with just the rub. If you want to stop here you’ll end up with a delicious (although not exactly sticky) final product. It will still please the masses though I promise.

Sticky Sauce

Assuming you do want to take it to the next level, whisk together all of your sticky sauce ingredients in a medium bowl while your wings cook. It’s that easy really…

After 40 minutes, pull your wings out of the oven.

Making the wings sticky

Here’s the trick for making the sauce sticky and getting a good even coating on the wings. Get out a large saute pan and put it over high heat. Whisk your sauce to make sure it’s all combined well and bring it to a simmer in the pan.

After just a few minutes over high heat, the sauce should be starting to bubble nicely and the sugar from the sauce will start to thicken up a bit. The sauce should still be pretty runny though, you don’t want it to thicken up too much. Then throw all your wings (or half if you are doing batches) into the pan! When the wings hit the sauce, the sauce will stick to the wings and thicken up even more almost instantly.

The whole process takes only a few minutes per batch.

Once they are all sticky, serve them immediately with some chopped cilantro on top.

These sticky wings have a very complex flavor going on. They have a good amount of vinegar almost like a vinegar based bbq sauce, but also have Asian aspects to them with the ginger and everything. I was worried that they would be too busy actually, but they turned out pretty much perfect.

This might be my new go-to wing recipe when I don’t want the straight up, standard buffalo sauce variety.

Here are a few other great chicken appetizers!

• Nashville Hot Chicken Strips
• Low and Slow Chicken Wings
• Baked Cajun Wings
• Skillet White Chicken Chili Dip from Heartbeet Kitchen