Chef John made these wings look so good, I had to try them myself.
I also tried Alton Brown’s method of steaming chicken wings for 10 minutes, gently drying with paper towel, and cooling in the refrigerator for one hour. This is suppose to draw out some of the fat and result in a more tender, crispy wing. This is not a necessary step to make these delicious pastrami wings, but I thought it interesting enough to try. New recipe, new method… Double Yay!!!
Pastrami Chicken Wings
Recipe: (adapted from Food Wishes, by Chef John)
2 lbs (approx. 24 pcs.) separated chicken wings (no tips)
1 tablespoons vegetable oil
1 1/2 tablespoon ground coriander
1 tablespoon smoked paprika
1 teaspoon black pepper (pre-ground) *
1/4 teaspoon ground red pepper
2 teaspoons coarse kosher salt
2 teaspoons flour
• Preheat oven to 425 degrees
• Put the wings into a large bowl
• Add the oil, spices, and flour
• Combine well
• Lay wings out on a shallow parchment lined baking sheet
• Bake for 20 minutes
• Flip wings over
• Bake an additional 20-25 minutes
• Immediately transfer wings onto a serving plate
• Serve with thousand island dressing (optional)
We enjoyed these with a few celery sticks and potato salad. Very tasty!!! I tried dipping the wings in dressing, but liked them better without.
The steaming method was great because my wings were not soggy and did not have this sort of boiled taste to them. I can’t explain it, but whenever I made wings in the oven (no steaming), they’ve come out this way. There would be a nice amount of water and grease in the pan from the chicken. Not the case, when I made these wings. Most of the fat was left behind in the steamer, and I suppose the water too. They were tender, but not soggy, and the skin had a nice crisp. There was also no water and very little grease left in the pan, after transferring the wings to my serving plate.
* At the time of making this recipe, I didn’t have fresh black pepper (which the original recipe calls for), so I just used the pre-ground stuff. Next time I make this, I will be using fresh & following the linked recipe, sans adaptations. I’m sure it makes for an even tastier result.
Here is more detailed info on Alton Brown’s steaming method! If you’re in a hurry, fast forward to like the last 40 secs. of this one:
The first minute or so of this one:
I did not have one of those fancy 3 tier thingys, I just used my regular ole multi cooker (8 quart stockpot with steamer basket) 🙂
* This is an original blog post from my discontinued food blog, Eats & Everything.