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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicon mat.

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  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

260 calories; 17.9 g total fat; 59 mg cholesterol; 1020 mg sodium. 4.4 g carbohydrates; 19.9 g protein; Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2012
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. Read More
(23)

Most helpful critical review

Rating: 1 stars
10/31/2017
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. Read More
56 Ratings
  • 5 star values: 44
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/02/2012
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. Read More
(23)
Rating: 5 stars
01/02/2012
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. Read More
(23)
Rating: 4 stars
11/23/2011
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. Read More
(19)
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Rating: 5 stars
06/17/2012
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. Read More
(17)
Rating: 5 stars
01/29/2013
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. Read More
(6)
Rating: 5 stars
12/18/2012
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. Read More
(6)
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Rating: 5 stars
07/16/2013
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. Read More
(5)
Rating: 5 stars
02/05/2012
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! Read More
(4)
Rating: 5 stars
02/19/2012
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! Read More
(3)
Rating: 5 stars
08/06/2016
used chicken legs baked at 400 for maybe 45 minutes and it got crispy Read More
(1)
Rating: 1 stars
10/31/2017
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. Read More