Pastrami Chicken Wings

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.

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.

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.

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.

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.

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.

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 chicken wings" so I served them with Russian/thousand island dressing. They made them so tasty and different!

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

Awesome!

Chef John... thanks so much for sharing this wonderful new take of oven baked wings!! This was a true show stopper! I tweaked the recipe a bit by adding the following: granulated onion & garlic powders, parsley flakes and white pepper.

These turned out really good! Baking them on parchment or a silicone baking sheet is essential in my view. Great taste! Definitely a keeper.

Everyone loved the wings, though my husband was initially skeptical with the idea of chicken wings tasting like Pastrami. Luckily, he loves pastrami so he was willing to try it and ended up loving the flavors, same as our picky 9yr old boy! Making these again for sure! Only change was adding granulated garlic & onion. :) excellent!

Too, too spicy. I ate two pieces and threw the rest in the garbage. I love Chef John recipes, but this one has me taking Zantac.

I made this the other night and I loved them! My wife loved them too. She normally doesn't care for spicy wings but when asked would you eat these again she instantly replied Yes!

I'm so glad I found this recipe. It's very simple and the outcome is delicious. They smell wonderful as they're cooking too. Will definitely continue using this. Only thing I skipped was the cayenne, white pepper and the flour is optional.

This has been my go to chicken thigh recipe since I first came across it probably 3 years ago or so. We've done it skin on, skin off, grilled, and baked. I have never done it with chicken wings always thighs but I am sure it is good with wings as well. It all tastes good but grilled is probably my favorite. Always a crowd pleaser! Thanks Chef John!

Fabulous. A friend brought these to a Superbowl Party and they were devoured !!

Ok he has done it again. Another awesome recipe. Made it just as written and couldn't of come out better. Have tried a lot of Chef Johns recipes and all have been winners.. Thanks Chef John.. :)

I was looking for a different kind of wing rub to make. I like mine crispy. This one caught my eye. Very good and very easy to make and very unique. I got a "You can make these again from the hubby". Thank you.

6 stars for this :-) I have a favourite "santa fe" spice mix for my wings.. I used 1/4t of dried habanero instead of cayenne in this recipe. SImply the best wings I've had in a while. They get crispy without being crunchy. Love this !

I added freshly blended seasoning ( garlic, onions, scallions, Basil, thyme and habanero pepper) it was delicious

The wings were a hit in my house! Used all ingredients except the white pepper but they still turned out fabulous!

Just made this recipe for a football-watching Sunday afternoon and YUM! My husband called them "delicious." I will make these again, even for dinner with a salad. We didn't have any ground coriander so I used whole seed and crushed them with a rolling pin - this worked fine, but I used a lot less than the recipe called for as the crushed seeds were very powerful. I also coated the wings with the oil first, then sprinkled the pre-mixed spice blend, then the flour. I then placed the wings in the parchment paper and allowed them to stand in the fridge for about 45 minutes to an hour to make sure they were nice and dry so they'd crisp up in the oven. They came out awesome!!

Fantastic. My husband now prefers these to traditional buffalo hot wings.

We like spicy so we use extra cayeene. . They are even better if you season them, vacuum seal (or put in a ziploc) for 24 hours (have even frozen them at this point)I have never baked them, they are great grilled!

I make these just as the recipe states all the time and they have become a family favorite for sports events, get-togethers or just to satisfy a chicken wing craving!

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

Oh man these wings are amazing. My husband was so in love with the seasoning he made me use it four days in a row. I used it on thin cut pork chops, turkey wings and bone in breasts. I will be making this again for thanksgiving, christmas, superbowl and any chance I get in between.

I just finished these and personally I do like the flavor, a little spicy but just not crunchy. Which is why it is 4 stars made them as per the recipe. I would certainly do them again.

wow these were amazing.. came out a little salty but i know it's b/c i used reg salt not kosher.. so that's my fault.. omitted the white pepper and the flour all together.. the flavor was super tasty.. definitely different than any other wing i've ever tried.. ty so much for the recipe

Made it exactly as written even though the reviews about it being too spicy made me nervous. Well it wasn't too spicy it was Delicious! The whole family agrees. It took very little time to prep and cooking time was spot on. You make magic in the kitchen Chef John thanks! P.S. I know its not the healthiest but this with sushi rice and a little bit of pickled plum sauce drizzled on the rice....forgetaboutit!!!

Fantastic! The most I enjoyed about this was I had coriander and smoked paprika on hand! I used chicken shoulders and back cut into bite sizes instead of wings and ground up whole coriander in my trusty mortar and pestle, not to a fine powder but with some...body. I also added some lemon pepper because I'm a fan of lemon and chicken. The dipping sauce I enjoy is honey mustard. These will most definitely be made again!

It turned out perfect and tasty. I didn't have ground coriander, so I threw some seeds in the coffee grinder and got a little rougher version, but the taste was really good! Chef John does it again!

Great flavors! I followed the recipe as stated with exception of white pepper b/c I didn't have any. I did not substitute the white pepper for anything and the wings came out fabulous. My husband loved them!

Excellent! Not a big fan of coriander, so I left it out.

I loved them and i would make them again maybe next time ill put the seasoning in a breadcrumb mixture and deep fry them.

My family can't get enough of these. I grill the wings instead of baking.

I have made these several times and can't wait to take them to a party.

These wings are addictive...Who knew such simple ingredients would give so much flavor! I can`t wait to make these again. Thanks for sharing such a simple, delicious recipe!

I've picked up many recipes from Chef John, so we decided to give these a try. AMAZING the whole family loved them. Saw another reviewer boosted the heat with some Jerk seasoning, going to give that a try when we make these again tonight. Big switch from Buffalo and Teriyaki style wings, a unique recipe.

Luv these wings! Have been making them since I stumbled onto the recipe on a different website. The only change I make is to cut back on the peppers. I'm not a big fan of pepper and neither is my 7 year old. Other than that these are awesome! Update: I have been making these wings for at least 6 years now and they are still easy and still delicious. I line my cookie sheet with foil for easy cleanup and use parchment paper over the foil when baking these wings so they won't stick to the pan. My family loves them. This recipe is very versatile. Sometimes I use more or less of the spices and even swap out some of the spices like the coriander if I am out of it. I may substitute a rub if that's what I have. It's all about your taste preference.

Loved it!! The only thing we did different was to cook on the BBQ. Yummy

Delicious! I mixed all dry ingredients together including the flour and put on the oiled chicken. I covered and refrigerated for an hour before baking. Turned out perfect! Thanks for the recipe!

Tis a good recipe,I enjoyed it!

Mmm yummy! These wings have a hint of pastrami but don't taste anything like pastrami (confusing right!?!)! 25 minutes in the oven on the first time before I flipped them worked for me. The second time was about 20 minutes. So those were some tips and those wings were a hit at the Super Bowl party!!!!! Thanks!

Fantastic!!! I added the 1/3 cup of Italian dressing and a 1/3 cup of soy sauce. Could not see were anybody had BBQ this recipe. I did and it was great. Have to try thighs next.

“Please, sir, I want some more.”

Great recipe - a definite "keeper"! I followed the recipe with these two exceptions. I omitted the cayenne. It seemed to include enough pepper without that and the result was pleasantly spicy without burning. I also cooked it slightly less time and will definitely reduce either the time or the temperature the next time I make it.

I made these for a birthday party, along with Buffalo and curry wings. These were easily the favorite. I lost count of the number of people that said they loved them. And they’re super easy to make! Bonus!