Hello, this is Chef John from FoodWishes.com with pastrami-rub chicken wings. Have you ever been eating a pastrami sandwich and you were thinking to yourself, “Man this is good but I wish it had bones in it,” well I've solved that problem. We’re going to take the same spices they rub up pastrami and use it for chicken wings.
So here we go, I got a couple pounds of chicken wings. They are already prepped meaning, they’ve been cut in half between the flat and the drum. Usually have it come these days. I'm going to add a little drizzle of vegetable oil, some white pepper, lots of black pepper that is the kind of main pastrami spice. Along with this which is ground coriander, so coriander and black pepper are sort of the dominant pastrami flavorings.
Pastrami is also smoked down, I'm not about to smoke this wings. So, I'm using a little but of smoked paprika to give it that bit of smokiness, also adds a nice color. And then a generous sprinkling of kosher salt and then we’re going to toss that up. All right, once that’s coated, well the last step here just a little pinch of flour and as this baked and as the natural oils come out of the chicken wings skin, that’s going to form a little crust on the outside, it’s going to be delicious. And you know as I was tossing this, I was thinking I should use rye flour because these are patterned after pastrami but you know what, it was too late. I don’t have any rye flour, so whatever.
So anyway, I'm going to toss this on my sheet pan that I've put my worst silicon mat. This is going to go on a hot oven 425 for 20 minutes. But they're not done. This is just the halfway point. After 20 minutes, you're going to take them out, you're going to flip them over because you see all that oil is coming out and you want to make sure they're evenly coated with the oil because this last 20 minutes after you put them back in that’s when they're kind of crisp up and brown nicely which is what you see here. So, it’s been 40 minutes all together, you can test one of the bones you pull out easily if they're done so it might need you know 45 minutes played by here.
But for me 40 minutes at 425 was perfect. You could see that beautiful crust that forms. And then we’ll let them sit there in the oil. Soon as they come out, transfer them to your serving plate and no blue cheese, do not eat this with blue cheese come on the pastrami wings, Russian dressing or a thousand islands which I think is the same thing isn't it, I don’t know. Anyway, those are really good. Did it taste like pastrami? Of course not. As they say on the farm, a chicken ain’t a cow but it was good. It was interesting, spicy, aromatic rub and I made a fairly decent chicken wing. Anyway, hope you give that a try. All the ingredients are on the site and as always, enjoy. And remember a chicken ain’t a cow.
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