Makes 3 dozen wings and 2 cups (aprx) sauce

Ingredients

Wings

• 3 dozen chicken pieces- mix of flats and drums
• 2 Tablespoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Sauce

• 1 cup ketchup
• 1/2 cup brown sugar
• 1/2 cup brewed coffee
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 teaspoon liquid smoke
• 1 1/2 oz dark chocolate, 70% cocoa, chopped

Method

Wings

1. Prehaet oven to 450 F Convection setting
2. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick spray
3. Use paper towels to pat the wings dry and place them in a large bowl
4. Combine dry ingredients in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
5. Arrange wings, skin side up, in single layer on prepared wire rack
6. Bake in the oven for 20 minutes, at which point the turn wings over. reduce the temperature to 425F Convection setting and bake for a further 20 minutes until browned and crispy. Check the internal temperature of pieces for doneness
7. Remove from oven and let stand for 5 minutes. Transfer wings to bowl and toss with sauce

Sauce

1. Place all the ingredients in a medium saucepan and stir to combine. Bring to a simmer over medium heat
2. Reduce the heat to medium low so that the sauce is simmering. Cook for 15 minutes, stirring occasionally, until the sauce has thickened
3. Remove from heat and toss to coat your prepared wings. The quantity here make about 2 cups of sauce so there’s plenty for coating and surplus for dipping. Any remaining sauce can be left to cool and transferred to a glass container or squeeze bottle for use later