Pastrami Chicken Wings Food
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!
PASTRAMI CHICKEN WINGS
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.
Provided by Chef John
Categories Chicken Appetizers
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicon mat.
- 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.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 4.4 g, Cholesterol 59.4 mg, Fat 17.9 g, Fiber 2.3 g, Protein 19.9 g, SaturatedFat 4.4 g, Sodium 1019.9 mg, Sugar 0.2 g
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- Marinade the chicken wings with the pickle juice for at least 4 hours, overnight preferred. If using a bag with the wings and marinade, make sure you flip it at least once while in the fridge.
- Toast the first 5 spices lightly in a dry pan on med low heat, until they release their aromas. Grind them and mix them with the rest of the rub ingredients. Taste and adjust.
- Take the wings out of the marinade and pat dry. Season the wings generously. If you’re using the activated charcoal, I recommend putting the wings in a sealed bag and pouring the spice rub into the bag to evenly coat the wings. The charcoal is quite messy.
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