Cocoa Rubbed Chicken Wings For Game Day

Coffee cocoa rubbed chicken wings recipe-I'm Not the Nanny

Did you fill out your bracket for the basketball tournament? I just found out that my alma mater, Northwestern State U of Louisiana made it in the NCAA tournament! Fork ’em Demons! My small but wonderful college. While I’m not much of a sports fan, but I’m a fan of good food. What better excuse for making coffee and cocoa rubbed chicken wings than a sport event?

I made these cocoa coffee rubbed chicken wings a couple for years ago for a Super Bowl party and they were a hit! I think they would be good for any game watching party. They’re broiled so these chicken wings healthier than if you deep fried them.

Because I broiled them, the wings come out a little smokey, with crispy roasted skin. I found some mole sauce in the freezer to go with them, but you won’t need them.  Over in our household, we liked our wings with the tips on them, but you can use the drummettes and wing part if you like.

Of course these wings go great with your favorite beer, but I’ll bet a dark beer like a chocolate stout would pair well with the wings.

Are you rooting for a special team in the basketball tournament?

Cocoa Rubbed Chicken Wings

1 pound of chicken wings
1/4 cup of unsweetened cocoa powder
1 Tbsp of finely ground or instant espresso
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp pepper
olive oil

In ziptop bag, mix all dry ingredients. Lightly toss wings with olive oil. Add wings to bag with the rub. Shake to coat wings. Marinate in the fridge overnight or for at least 4 hours. Whenever I open the fridge to get something, I would give it a shake.

Preheat broiler to 475F. Place on rack and broil underside of chicken for 15 minutes. Flip and broil another 15-20 minutes or until skin is crispy. Don’t walk away from them because when the skin starts to crisp up, it will go fast! Burned wings are not good eats.

Serve with mole sauce (optional) and beer.

For a kick you can add 1/2 tsp of cayenne pepper to the rub.

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