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Pastrami Chicken Wings

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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55 m servings 260 cals
Original recipe yields 4 servings (2 1/2 pounds chicken wings)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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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Read all reviews 37
  1. 46 Ratings

Most helpful positive review

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.

Most helpful critical review

my 9 yr old liked it, but my hubby didn't!

Most helpful
Most positive
Least positive

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.

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 lik...

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...

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 n...

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 wo...

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, ...

My husband LOVES these! Made them today and was going to serve them later for the Super Bowl, but we've already eaten them so I will have to make more later. I saw your video on "how to eat ch...

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!

used chicken legs, baked at 400 for maybe 45 minutes and it got crispy