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Pastrami-Spiced Chicken Wings




Source of Recipe


bonappetit.com


Recipe Introduction


I made these for Super Bowl 2024. We liked them but thought that there was way too much pepper on them. I’ve adjusted the ingredients to the amounts that we thought they should be. As much as we liked the wings, the real winner was the simple but delicious dip. We thought this dip would be great with raw veggies – with or without the wings. Note that the wings need to chill for 6 to 24 hours after coating and before cooking. You’ll need a spice mill for this recipe (I just used an old coffee bean grinder). The dressing can be made up to a day ahead and refrigerated.


Recipe Link: https://www.bonappetit.com/recipe/pastrami-spiced-chicken-wings-recipe

List of Ingredients




WINGS:
2 T. black peppercorns
3 whole cloves
2 T. coriander seeds
1 t. fennel seeds
3 T. light brown sugar
1 T. + 1/2 t. Morton kosher salt
1 T paprika
1 T. granulated onion
2 t. granulated garlic
1 1/2 t. baking powder
1 1/2 t. brown mustard seeds
1 1/2 t. ground yellow mustard
3 lb. whole chicken wings, tips removed and cut into drumettes and flats
3 T. vegetable oil

DRESSING AND ASSEMBLY:
Juice of 1/2 lemon
3/4 c. sour cream (184 grams)
1 t. granulated garlic
1/4 t. kosher salt
1/4 t. ground black pepper
1/4 c. finely sliced chives
Crunchy vegetables – carrots, celery, cucumbers, radishes, etc.


Recipe



WINGS:
Coarsely grind 2 T. peppercorns in a spice mill. Place half of it in a large bowl. Add cloves, coriander, and fennel seeds to the pepper remaining in the spice mill and grind again – the mixture should still be a little coarse. Place this mixture in with the rest of the ground pepper. Add the brown sugar, 1 T. kosher salt, paprika, granulated onion, the 2 t. of granulated garlic, baking powder, mustard seeds and ground mustard and mix well.

Add the vegetable oil to the spice mixture and mix well. Add the wings and toss to coat. Place on a wire rack set inside a foil-lined baking sheet. They should be spaced evenly apart. HINT: SPRAY THE WIRE RACK WITH COOKING SPRAY AND USE A RACK WITH TINES RUNNING ONLY ONE DIRECTION – NOT A GRID. This is LOTS easier to clean afterwards. Chill, uncovered for 6-24 hours.

Before cooking, bring wings to room temperature – should take about 30-45 minutes. Meanwhile, heat the oven to 325F.

Bake the wings until they are cooked through and the skin looks dry, but not golden brown yet – this should take about 30 minutes. Increase the oven temperature to 475F and bake the wings until the tops turn a deep, golden brown – about 15-20 minutes. Flip each piece over and bake until this side is golden brown – about 10 more minutes. Rest 10 minutes before serving with dip and vegetables.

DRESSING:
Whisk the lemon juice, sour cream, 1/4 t. kosher salt, and black pepper in a small bowl. Taste and adjust seasoning. Cover and refrigerate.

Serves 8-10