[Video Guide] Coffee-Infused Chicken Wings: The Ultimate Recipe for National Chicken Wing Day

If you’re a coffee lover and a fan of spicy food, we’ve got the perfect mashup for you — coffee-infused chicken wings. This year, we’re celebrating National Chicken Wing Day (July 29) with a recipe that brings together two of life’s greatest pleasures: bold coffee and crispy, flavorful wings.

For this recipe, we’re using Volcanica Coffee’s Ethiopian Yirgacheffe, known for its wine-like, floral profile and delicate hints of fruit. When paired with chili, brown sugar, and smoky spices, it transforms into a deeply flavorful rub that gives the wings an incredible aroma and depth. The result? Sticky, spicy, finger-licking perfection.

Start by preparing your coffee spice rub. Mix 1 tablespoon of finely ground Ethiopian Yirgacheffe coffee with 2 tablespoons of brown sugar, 1 tablespoon of chili powder, 2 teaspoons of kosher salt, and 1 teaspoon each of paprika, onion powder, garlic powder, and black pepper. Add ½ teaspoon of thyme and stir well.

Next, coat 3 pounds of chicken wings generously with the spice rub. Let them sit for a few minutes to soak in those rich flavors. Preheat your grill to medium heat and cook the wings for about 18–20 minutes, turning occasionally, until they’re beautifully caramelized and reach an internal temperature of 165°F (74°C).

While the wings cook, make the sticky chili-coffee sauce. In a pan, melt 3 tablespoons of coconut oil and sauté 1 finely chopped shallot until soft. Add 2 tablespoons of grated ginger, ¼ cup of sugar, and ½ cup of rice wine vinegar. Stir in 1–3 tablespoons of sriracha (depending on how spicy you like it). Simmer the sauce until it thickens and becomes glossy.

Once the wings are grilled to perfection, toss them in the sauce until evenly coated. Garnish with fresh coriander (cilantro) for a bright, herby finish.

The result is magic — sweet, smoky, spicy wings with subtle coffee undertones that take your BBQ game to the next level. You can taste the depth of the Ethiopian Yirgacheffe coffee in every bite, balancing the heat with complex, aromatic notes.

Get ready for a plate of wings that are so good, you’ll never look at coffee (or chicken wings) the same way again.

Full Video Transcript: 

"We’re back, and today it’s for something you’ve probably never thought of before — coffee and chicken wings.

We’re here to honor a very special day: National Chicken Wing Day, celebrated every year on July 29. This day is all about the love for chicken wings, and this year we’re putting a coffee-infused spin on it.

We’re combining the robust, wine-like flavors of our Ethiopian Yirgacheffe coffee with the smoky heat of chili, all wrapped up in a sticky, finger-licking sauce. So good. So sticky.

We’re also offering a 20% discount on your first order of our Ethiopian Yirgacheffe coffee — just in time for National Chicken Wing Day. Check the description below for the discount code.

Rub together 1 tablespoon Ethiopian Yirgacheffe coffee (finely ground), 2 tablespoons packed brown sugar, 1 tablespoon chili powder, 2 teaspoons kosher salt, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon freshly ground black pepper, and ½ teaspoon thyme. Stir to combine.

Here are the chicken wings. Mine came pre-prepared, but if yours didn’t, they’ll look something like this. You just need to cut at the joint, remove the wingtip, and pluck any remaining feathers. Then you’re ready to go.

Layer the bottom of a tray with some of the spice rub. Add 3 pounds of chicken wings to the tray, pour the rest of the spice rub over them, and rub it all in thoroughly.

Preheat your grill to medium heat and pop the wings on. You want that nice sizzle! Once they’re all on, leave them for 18–20 minutes with the lid down while we prepare the sauce.

In a pan, melt 3 tablespoons of coconut oil. Add 1 finely chopped shallot and cook until softened. Next, add 2 tablespoons of grated ginger and ¼ cup of sugar to make the sauce sticky. Pour in ½ cup of rice wine vinegar.

Now for the heat — add 1 to 3 tablespoons of sriracha, depending on your spice preference (I’m going with two). Stir everything together, crank up the heat a bit, and let it simmer until the sauce thickens and becomes sticky.

Don’t forget to keep an eye on your chicken wings — turn them as needed.

The internal temperature of cooked chicken should reach 165°F (74°C). Check the biggest piece — look at that caramelization! Those charred edges from the grill are packed with flavor.

Keeping the sauce pan over medium heat, transfer the grilled wings into the pan and coat them thoroughly. Arrange the sauced wings on a platter, then drizzle any leftover sauce on top. Garnish with fresh coriander (cilantro).

And there you have it — sticky Volcanica Coffee chili chicken wings. It smells amazing. Let’s taste it.

So good. So sticky. You can definitely taste the coffee — it’s spicy, but so flavorful.

As always, the full recipe is in the description. Give it a try and let me know how it goes. Happy National Chicken Wing Day!"