These Pastrami Spices are Rubbing Me the Right Way

This summer I tasted a wonderful slice of fresh yellowtail served by Iron Chef, Masaharu Morimoto. It was seared rare and coated with some type of peppery, aromatic rub. I asked the notoriously taciturn chef how it was made, to which he answered, "pastrami." Chatty he's not.

I really liked it, and it got me thinking about what else could benefit from a coating of this aromatic spice blend. Chicken wings seemed like a natural candidate, so I thought I'd do a little experimenting. The results were quite enjoyable, and I've just posted the recipe here.

The only problem with pastrami-rubbed chicken wings is the first bite. If your palette is set for "rich, smoky, beef brisket pastrami," you may be disappointed. No chicken wing will ever taste like real pastrami, however, I think the traditional pastrami spices do make a great wing seasoning. Enjoy!

Photo (c) John Mitzewich 3