Pastrami Chicken Wings

21 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Chef John
Recipe by  Chef John

“I've taken a spice rub traditionally used on a beef brisket to make pastrami, and applied it to America's favorite appetizer, chicken wings. This resulted in a pretty nice chicken wing recipe, which tasted nothing like pastrami.”

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Ingredients

Adjust Servings

Original recipe yields 2 1/2 pounds chicken wings

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicon mat.
  2. Combine the chicken wings, vegetable oil, white pepper, black pepper, coriander, paprika, cayenne pepper, and salt in a large mixing bowl; toss with a spatula to coat evenly. Sprinkle with flour; toss again to coat evenly.
  3. Bake in the preheated oven until browned on top, about 25 minutes. Turn the wings and return to oven to bake until crisp, no longer pink in the center, and the juices run clear, about 20 minutes more. Remove immediately to a serving dish.

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Reviews (21)

Rate This Recipe
Tim
20

Tim

Great taste. We loved them. Next time I think I'll mix the dry ingredients first for better distribution of the black pepper. A couple of the wings were a little on the peppery side.

djsomers
13

djsomers

Made for the first time last Ryeday! Excellent! Today I am trying them with some Jerk mixed in? I will let you know how they turn out. OK the Jerk realy kicked them up a notch. These wing are now on my list of the best things I have eaten.

MLYIN
12

MLYIN

We really like the crust on those wings. My husband said that those are the best wings I've ever made. I served them with Ranch dressing. 6/17/2012, made it again. The whole family still liked it. My children asked for the second serving and my husband again said that those are the best wings ever! We skipped the ranch this time, no need.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 17.9 g
  • 28%
  • Carbs
  • 4.4 g
  • 1%
  • Protein
  • 19.9 g
  • 40%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 1020 mg
  • 41%

Based on a 2,000 calorie diet

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