Best 2 Pastrami Chicken Wings Recipes
Indulge in a unique culinary experience with our pastrami chicken wings, a delightful fusion of classic pastrami flavors and tender chicken wings. These wings are not just any appetizer; they're a symphony of bold spices, smoky aromas, and juicy textures that will tantalize your taste buds. Each bite is a journey through a world of flavors, from the tangy mustard coating to the savory pastrami rub. And if you're seeking variety, we've got you covered with three distinct recipes that cater to diverse palates.
First up, our Classic Pastrami Chicken Wings are a tribute to tradition. We coat the wings in a flavorful pastrami rub, ensuring every bite is packed with a smoky, garlicky goodness. Next, we have the Honey Mustard Pastrami Chicken Wings, a sweet and tangy twist on the classic. The wings are glazed with a luscious honey mustard sauce that adds a touch of sweetness and a zesty kick. Last but not least, our Spicy Pastrami Chicken Wings are for those who love a fiery adventure. We amp up the heat with a fiery cayenne pepper rub and a drizzle of Sriracha sauce, creating a tantalizing balance between spice and flavor.
No matter your preference, these pastrami chicken wings will steal the show at your next gathering or elevate your weeknight dinner to new heights. So, fire up your grill, preheat your oven, or heat your air fryer, and let's embark on a culinary journey that will leave you craving more.
PRIMETIME PASTRAMI
Provided by Guy Fieri
Categories main-dish
Time P5DT8h30m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
- For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
- For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
- Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
- After a minimum of 5 days, prepare a smoker for 225 degrees F.
- Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.
SMOKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h50m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking.
- Soak 2 cups applewood chips in water for 1 hour
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month.
- Drain the soaked wood chips and throw them directly on top of the coals.
- Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes.
- To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce.
- In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk!
Tips:
- Choose the right chicken wings. Look for wings that are plump and have a good amount of meat on them. Avoid wings that are thin or have a lot of feathers.
- Pat the chicken wings dry before cooking. This will help the seasoning to adhere to the wings and will also help them to crisp up in the oven.
- Use a good quality pastrami seasoning. This is the key to getting that authentic pastrami flavor. You can find pastrami seasoning at most grocery stores or online.
- Don't overcrowd the chicken wings in the oven. This will prevent them from cooking evenly.
- Cook the chicken wings until they are cooked through. The internal temperature should reach 165 degrees Fahrenheit.
- Let the chicken wings rest for a few minutes before serving. This will help the juices to redistribute and will make the wings more tender.
Conclusion:
Pastrami chicken wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties or game day gatherings. With a little bit of planning, you can have these wings on the table in no time. So next time you're looking for something new and exciting to make, give pastrami chicken wings a try. You won't be disappointed!
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