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Baked Spicy Java Wings
by Kelly Nardo
914
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95
914
Title:
Baked Spicy Java Wings

Author:
Kelly Nardo

Description:

These Baked Spicy Java Wings combine the perfect balance of sweet and spicy with a pick me up from cold brew coffee.

Ingredients

1 1/2 pounds chicken wings

1 1/2 tablespoons coconut oil

2 tablespoons coconut aminos

2 tablespoon Kohana cold brew coffee

1 tablespoon + 2 teaspoons honey

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon red pepper flakes

1/4 teaspoon cayenne pepper salt and pepper, to taste optional garnish: sliced green onion, celery sticks, carrot sticks

Directions

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and place a wire rack on top of it. Pat dry the chicken wings, place on wire rack, and season with salt and pepper. Place in the oven on the top rack and bake for 50 minutes, or until crispy.

While the wings are baking, make the sauce. In a small saucepan over medium heat, add coconut oil and let melt. Reduce heat to medium-low and add remaining ingredients. Bring to a low boil, reduce heat, and let simmer making sure to stir occasionally so it doesn’t burn. Once the sauce has reduced and thickened (should coat the back of a spoon), remove from heat.

Once wings are done, add to a large bowl. Cover with sauce and toss to coat. Sprinkle with sliced green onions and serve with carrots and celery.

Description:

These Baked Spicy Java Wings combine the perfect balance of sweet and spicy with a pick me up from cold brew coffee.

Ingredients

1 1/2 pounds chicken wings

1 1/2 tablespoons coconut oil

2 tablespoons coconut aminos

2 tablespoon Kohana cold brew coffee

1 tablespoon + 2 teaspoons honey

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon red pepper flakes

1/4 teaspoon cayenne pepper salt and pepper, to taste optional garnish: sliced green onion, celery sticks, carrot sticks

Directions

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and place a wire rack on top of it. Pat dry the chicken wings, place on wire rack, and season with salt and pepper. Place in the oven on the top rack and bake for 50 minutes, or until crispy.

While the wings are baking, make the sauce. In a small saucepan over medium heat, add coconut oil and let melt. Reduce heat to medium-low and add remaining ingredients. Bring to a low boil, reduce heat, and let simmer making sure to stir occasionally so it doesn’t burn. Once the sauce has reduced and thickened (should coat the back of a spoon), remove from heat.

Once wings are done, add to a large bowl. Cover with sauce and toss to coat. Sprinkle with sliced green onions and serve with carrots and celery.