Java Jive Smokers
Coffee and Molasses-Glazed Smoked Chicken Wings
1 hour 30 minutes
Serves 4
AppetizerAmericanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Southern barbecue meets your morning cup in these wings: you'll dry-rub with ground coffee, slow-smoke, and glaze with a sticky molasses sauce. Expect a crash course in blooming spices and glazing for max flavor.
Equipment needed
- smoker or grill with lid
Ingredients
Yield
4
Instructions
- 01Pat the chicken wings dry with paper towels and transfer them to a large bowl.
- 02In a small bowl, combine ground coffee, smoked paprika, black pepper, kosher salt, brown sugar, garlic powder, onion powder, and cayenne pepper. Mix well.
- 03Sprinkle the dry rub mixture evenly over the wings, tossing to coat thoroughly.
- 04Cover and refrigerate wings for at least 30 minutes, or up to 2 hours.
- 05Preheat your smoker or grill for indirect cooking at 250°F. Add wood chips (preferably oak or hickory) for smoke.
- 06Arrange wings in a single layer on the cool side of the grill or in the smoker. Close the lid and smoke for 45 minutes, turning halfway through.
- 07While the wings cook, make the molasses glaze: In a saucepan over medium heat, combine molasses, ketchup, apple cider vinegar, Dijon mustard, and unsalted butter. Whisk until smooth and simmer 5 minutes until slightly thickened.
- 08After 45 minutes, brush wings all over with neutral oil. Increase grill or smoker temperature to 375°F.
- 09Brush wings liberally with molasses glaze. Continue cooking, uncovered, for another 20-25 minutes, basting once more halfway through. Wings are done when well lacquered and a thermometer inserted in the thickest part reads 180°F.
- 10Remove wings to a platter and let rest 5 minutes before serving.
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