Ancho Espresso Honey Wings
Wings / Appetizer
We guarantee you have never had wings like this before. We had multiple Ancho Espresso fans reach out to us telling us to try Ancho Espresso on wings/chicken. So we did and we loved it, so we are sharing it with you. Let us know what you think.
Heat Grill/Smoker to 275-300 degrees
Season wings with SPG Rub (base Layer) and Ancho Espresso rub. Make sure to fully coat.
Grill/smoke wings until they reach an internal temperature of 195-200
Pull wings - While they are hot drizzle honey and fresh lime juice over the top of the wings. Rest for 5 minutes and enjoy
You always want the internal temperature of dark meat to be higher than white meat. Our preference is to finish wings around 195 to 200. Finishing wings at a higher temperature will crisp up the skin and give you fall off the bone tenderness.
You can also finish wings around 185, but we don't recommend finishing wings any lower than that. Dark meat can be tougher if finished between 165 and 180.
Always cook to your preference and remember Keep Experimenting!