Crispy Pastrami Wings

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After my recipe regarding the crispy grilled chicken breasts, I decided to work on a similar recipe for wings. But the past 3 weeks have been a bit hectic here in Philly; a trip to DC for work, then Hurricane Sandy, then I caught a nasty cold during the Hurricane, and now a Nor’easter is blowing through with rain and snow tonight. So, since I had this recipe on deck the week before all of this started, I’m finally posting it.

This is a variation of a recipe from Chef John of AllRecipes.com. His stuff is usually pretty good. I had no problem changing this and adapting it to my purposes. Let me give you the run through and play by play.

The Line Up:

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The Dry The Wet
  • 1/2 tsp. white pepper
  • 2 tbsp. ground black pepper
  • 3 tablespoons ground coriander
  • 2 tablespoons paprika
  • 4 tsp. kosher salt
  • 2 pinches chili pepper (Aleppo is what I used)
  • 4 tsp. corn starch
  • 24 chicken wings, separated at joints. (tips thrown away)
  • 2 tbsp. olive oil

Step 1: Mixing the spice rub

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Add all the dry ingredients (except the corn starch) together in a small bowl and mix thoroughly. I used a small whisk to mix and blend the ingredients together. Nothing like a bowl of freshly mixed spices!

Step 2: Splitting the wings

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Here I’ve split the wings into the drummettes and flats. I’ve tossed the tips, as I never really use those for anything. Some people like them I guess, but as for me, NOPE! I’ve lightly coated the wings with olive oil and rubbed them down with my fingers.

Step 3: Season with the spice rub

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In this shot I’ve just begun seasoning the wings from above. I usually take a few fingerfuls of spice mixture and “Make it Rain” from above. With this recipe you’ll season the wings twice. So be sure to make sure you pace yourself with the rub so you have enough to last 24 wings twice. I just flipped these in the bowl a few times and they were evenly coated.

Step 4: Adding the corn starch

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Here I’ve lightly sprinkled some of the corn starch on this set of wings. Since I’ve cut back on my consumption of wheat I needed something to take the place of the flour in Chef John’s recipe. In my previous recipe I used ground rice to give a bit of “crunch”. The ground rice was able to stand up to the direct heat well. But since I’m cooking these indirect I wanted to see if the corn starch would perform as well as all-purpose flour as a binding agent. Toss or stir these well to coat with the corn starch. Once finished…

Step 5: A Final toss…

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Here’s what the wings look like with the final coating of spice and one last toss session.

Step 6: Cook ’em!

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Cook these at a medium-high heat 400 to 425 range worked for me fine. I used some parchment paper to keep them from sticking to the pan. 20 minutes into the cook, flip them over and cook on the other side. In the picture above you see them just as I was about to bring them to the kitchen. Let them rest for about 10 to 15 minutes. The juices will re-distributed and the skin will crisp up a bit.

Step 7: Hide ‘em!

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These were unbelievably good! I’ve since made them twice since I first tried this recipe and have been able to produce consistent results with them. The whole family blew through these in about 2 days. But it was well worth it!

Try ‘em out and let me know what you think!

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Basil & Garlic Pork Tenderloins–Part I, the prep…

It is my firm opinion that every grill cook needs a supportive beverage. Preferably one with some alcohol in it. For this prep session I’ll be turning to an old favorite, Sam Adams Octoberfest.

Step 1: The Beer

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Step 2: Ingredients (Wet and Dry)

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This recipe is based upon a recipe from Adam Perry Lang’s BBQ25 cookbook. I revised it a bit using the fresh basil growing my garden in front of my house. There is nothing like using fresh herbs. Just bringing the basil in doors filled my downstairs with its smell. Here are the list of ingredients for the brine/marinade

Dry Ingredients Wet Ingredients
  • 3 tbsp kosher salt
  • 3 tbsp brown sugar (homemade)
  • 1 tsp blk pepper
  • 1 tsp Old Bay Seasoning
  • 1 tbsp onion powder
  • 1 tbsp dried crushed Aleppo Peppers (Williams-Sonoma
  • 1 bulb garlic
  • 1 bunch fresh basil
  • 6 cps cold water

Step 3: Making the Brine/Marinade

I guess this mixture is more a marinade than a straight brine. But  I guess it is functioning as a bit of both since it has kosher salt and brown sugar. Do yourself a favor and use fresh herbs and brown sugar. The payoff is worth it. After all, you will be eating this. In the picture below I’ve minced the garlic (peeled) and basil in my food processor. In the other container I’ve mixed the dry spices.

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Step 4: The tenderloins

My wife picked up this pack of pork tenderloins at our local Giant Supermarket. I was originally going to cook Bone-in Pork Loin Roasts, but these were on sale. As you can see, I was accommodating.

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Step 5 – Brining/Marinading

Here you see two tenderloins in a 1 Gallon ziploc freezer bag. I split the resultant mixture in half and poured it over the tenderloins in both bags. I plan on marinading these overnight and cooking them tomorrow. I’ll be back with the second half of this post after I cook these.

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