1. Trim chicken wings and drumettes of excess
fat. I prefer them "Frenched" which just means
removing the excess cartilage and skin from
the 'handle' of the drumette.
2. Place wings in a bowl and add brewed
coffee, water, 2 tablespoons of salt and bay
leaf. Cover and marinate in the fridge for
6 hours to overnight.
3. Mix remaining ingredients, except maple
syrup, in a small bowl. Adjust seasonings as
preferred (i.e. more or less heat).
4. Preheat oven to 350ºF.
5. Drain and rinse wings. Pat dry with paper
towel. Toss lightly in spice mixture ensuring
wings are evenly coated.
6. Arrange wings on baking rack (with lined
drip pan underneath); cook for 15 minutes.
7. Baste lightly with maple syrup and then
cook an additional 10 minutes.
8. Baste a second time lightly with maple
syrup and then broil for an additional
3 -5 minutes to caramelize sugars.
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