Coffee Ancho Wings

  • 5 Pounds-Whole Chicken Wings
  • To Taste-Kosher Salt/Black Pepper
  • To Dust-All Purpose Flour
  • To Fry-Corn Oil
  • To Coat-Chef Troy’s Back Rub


  1. Season chicken wings with salt/pepper and dredge in flour to lightly coat.
  2. Shake off excess and place in deep fat fryer or shallow fry, cook until crisp and cooked through.
  3. Cook in batches, as soon as wings are removed from fryer toss with Back Rub.
  4. Keep previous batch in a low oven {175 degrees} while frying remaining wings.