To reinvent a classic, there’s nothing better than trying out new spices and seasoning blends. What makes this recipe particularly tasty? Van Houtte® Vanilla Hazelnut coffee. Buy it in stores or online.
In a small bowl combine ground coffee, curry powder, brown sugar, black pepper and salt.
Season chicken wings liberally with the coffee and curry mixture, making sure to cover all of the wings evenly.
Set your BBQ grill up for indirect grilling, set to approximately 300-350°F.
Place seasoned wings evenly spaced onto the indirect side of grill (the coolest side) and close the lid.
Cook wings for 25-30 minutes. Turn wings and continue to cook indirectly for 20 minutes or until the internal temperature of wings is 150°F.
Open BBQ and move chicken wings to direct heat side of grill. Don’t turn up the heat, wings can be fatty and over high heat you are likely to have flare-ups.
Grill for 5-6 minutes per side until lightly charred and crispy with a minimum internal temperature of 165°F.
Transfer to a large bowl. Add butter, green onion, cilantro, jalapeno pepper, honey and lime juice. Toss to evenly coat.
- 2 tbsp Van Houtte® Vanilla Hazelnut ground coffee
- 2 tbsp. curry powder
- 2 tbsp. brown sugar
- 2 tsp. ground black pepper
- 1 tsp. kosher salt
- 3 lb (1.5 kg) jumbo whole chicken wings: tip removed, cut in 2 pieces (approximately 32 pieces)
- 1 tbsp. butter
- 1 green onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 jalapeno pepper, finely chopped
- 3 tbsp. honey
- ¼ cup lime juice
Chef Ted Reader
When it comes to mastering the grill, few skill sets compare to that of Ted Reader. The Paris, Ontario-born chef has authored a whopping 21 cookbooks, including Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals, Napoleon’s Everyday Gourmet Plank Grilling, Beerlicious: The Art of Grillin’ and Chillin’, and much more.