Name: Pastrami-Spiced Chicken Wings
Yield: 6 servings
Ingredients: 4 Tbsp. black peppercorns; 3 whole cloves; 2 Tbsp. coriander seeds; 1 tsp. fennel seeds; 3 Tbsp. light brown sugar; 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt; 1 Tbsp. smoked paprika; 1 Tbsp. granulated onion; 2 tsp. granulated garlic; 1½ tsp. baking powder; 1½ tsp. brown mustard seeds (optional); 1½ tsp. ground yellow mustard; 3 lb. whole chicken wings, tips removed; 3 Tbsp. vegetable oil; Juice of ½ lemon; ¾ cup sour cream; 1 tsp. granulated garlic; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; ¼ tsp. freshly ground black pepper; ¼ cup thinly sliced chives; Crunchy vegetables (such as carrots, celery, or cucumbers; for serving); A spice mill

Hand dipping a chicken wing in white sauce.

Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca

These insanely flavorful oven-baked chicken wings get their mouth-tingling heat from a pastrami-inspired dry rub featuring plenty of black peppercorns along with a cast of spice-cabinet characters, such as granulated onion, coriander, fennel, mustard powder, and brown sugar. Smoked paprika provides wood-fired flavor, and a touch of baking powder helps the wings develop an extra crispy skin while cooking. After an overnight marinade, the wings are first baked in a low-heat oven to cook them through, then finished at a higher heat to crisp the skin and toast the spices. Dunk them in a ranch-y sour cream dip for a cooling foil to every spice-forward bite. And don’t forget lots of crunchy vegetables for serving too.

What you’ll need

Recipe notes

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