Todd Richards’ Coffee-Rubbed Wings with Sriracha Dipping Sauce
About the recipe
You can get all of these ingredients delivered to your door from our friends at Atlanta-based PeachDish.
Hands On Time: 20 minutes
Total Time: 40 minutes
2 small spring onions
2 celery stalks
1/4 cup Duke’s Mayonnaise
2 tablespoons Sriracha sauce
1/4 teaspoon PeachDish salt
6 whole chicken wings
1 tablespoon extra-virgin olive oil
3 tablespoons Todd Richard’s coffee rub from PeachDish
Heat a grill or oven to 450 degrees.
Prepare your mise en place: Remove and discard the spring onion roots and finely chop. Cut the celery into pieces 2 to 3 inches in length. Cut each piece lengthwise into 1/2-inch-wide sticks.
Make the sriracha mayo: In a small bowl, combine the mayonnaise, Sriracha (if you prefer less heat use just 1 tablespoon), sping onions and 1/4 teaspoon PeachDish salt.
Brush or toss the wings with the olive oil. Sprinkle on all sides with the coffee rub.
Use tongs to transfer the wings to the grill. Close grill top. Cook until the bottom of wings are well marked and the wings begin to release their juices (watch for hotspots that can burn the skin), 7 to 10 minutes. Turn wings over. Wash and rinse tongs.
Cook wings until they are nicely browned, their juices run clear (not milky) or they reach an internal temperature of 165 degrees, 7 to 10 minutes more. Remove from the grill to rest a few minutes before serving.
(Alternatively, place the wings on a baking pan and roast in the oven, flipping once, until they reach an internal temperature of 165 degrees, about 20 minutes.)
Serve with sriracha dipping sauce and celery sticks. Enjoy!