Kona Coffee Glazed Chicken Wings

Ever since The Daring Kitchen Challenge that had us cooking with tea, I’ve been enamored with the idea of utilizing coffee, tea and chai in savory recipes. When I came across a recipe for Mahogany Wings in the We The Women of Hawaii Cookbook, I thought that I could up the flavor quotient by including Kona coffee in the marinade. Boy was that a success.

The kona coffee in this recipe serves to glaze these wings into mahogany glory, while a bevy of sweet sauces such as hoisin, plum, honey and ciger vinegar round out the flavor profile. Simply cook the marinade, cool it, then bake the wings in the sauce and broil to finish, for some truly lip-smacking nibbles. The chicken absorbs all of the cooking liquid while roasting in the oven, and then the last few minutes manage to lacquer the skin into sticky, sweet majesty.

Tiki party or no, you may want to include these babies in the lineup for your next football party, tailgate, or comfort food chow down. They are glorious any time of year.

Kona Coffee Glazed Chicken Wings

1/2 c. of strong brewed kona coffee
1/2 c. of sherry
1/4 c. of hoisin sauce
1/2 c. of plum sauce
3 scallions, chopped
4 cloves of garlic, minced
1/2 c. of cider vinegar
4 tbs. of honey
2 tsp. of salt
2 lbs. of chicken wings

Combine coffee, sherry, hoisin, plum sauce, scallions, garlic, cider vinegar, honey and salt in a saucepan and bring to a boil.  Simmer for at least 5 minutes and then cool.

Mix sauce with chicken and then marinate the wings for at least an hour and as long as overnight.  Pour the wings and all of the sauce into a well oiled roasting pan. Cook at 400° for 30 minutes and flip.  Cook another 30 minutes and then crank the oven up to broil.  Cook for 2-3 minutes, or until skin is very crispy.  Garnish with scallions and sesame seeds and serve.