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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2 1/2 pounds
chicken wings, separated at joints, tips discarded
freshly ground black pepper
1 1/2 tablespoons
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.
my 9 yr old liked it, but my hubby didn't!
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.
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.
These were great. I've been looking at this recipe for a while and finally gave it a try. Glad I did. I did not use the white pepper but did not adjust the black to make up for it. I also did not add the cayennne. I coated in oil first then I mixed together all the dry ingredient except the flour which I sprinkled and coated last. I baked in a large glass baking dish coated with extra spray. No sticking at all and they were awesome.
Excellent wings! I lined a sheet pan with parchment, good thing because they kind of stuck and would have been a mess to clean up. In the video Chef John used a silpat liner which I am sure would have worked better for non stick but I didn't want to clean even the silpat. I served these for the Monday Night Football crowd and there was not a single one left. I did add some granulated garlic and onion powder. I mixed up the spices and wings without the flour and held them in the refrigerator. Just before baking I sprinkled with the flour and tossed them to coat them well. The wings were nicely carmelized and took about 45 minutes total. They held well in a chaffing pan for over an hour. I am going to make this with chicken thighs - I bet they will be great.
I used this recipe for July 4th of this year and it came out great. However, I prepped a lot of food on the 3rd and decided to marinate these chicken wings. For approximately 25 wings and legs, I used all the ingredients except for the flour. I added them to a zip-lock bag along with 1/3 cup soy sauce and about 1/3 cup store bought Italian dressing (just enough liquid to cover a little over half of the chicken in a gallon size zip-lock.) I marinated them for about 4 hours turning them every 45 minutes or so. EVERYONE in attendance asked for the recipe so I decided to post this comment.
Holy Moly these are good! I used chicken drumsticks. These have a great peppery flavor and are even better the next day cold! This is my new go to drumstick/wing recipe! thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Pastrami Chicken Wings
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 161
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