Makes about 20 Pastrami-Rubbed Buffalo Chicken Wings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
- 1/4 cup white vinegar
- 1 tbsp white sugar
- 2 tsp kosher salt (or 1 1/4 tsp fine table salt)
- 2 1/2 pounds chicken wing sections
- 2 tbsp course ground black pepper
- 2 tsp flour
- 1 1/2 tbsp ground coriander
- 1 tbsp smoked paprika
- 1/2 tsp dry mustard
- pinch of cayenne
- additional 1 tsp salt, or as needed
Add the wings to a large mixing bowl and sprinkle over the black pepper, flour, coriander, smoked paprika, mustard, and cayenne. Season with salt and toss the wing so they are completely and evenly coated with the spices.
Preheat oven to 425 degrees F.
Transfer the wings to a baking sheet that's been greased, or lined with a silicon mat. Bake for 20 minutes, remove, and turn each wing over. Bake another 20 minutes, or until the chicken wings are browned and cooked all the way through. When done, the bones will easily pull out from the wings.
Serve hot with Russian or Thousand Islands dressing.