YOUR RESOURCE FOR EVERYTHING YODER SMOKERS

180 Views | 0 Comments

SMOKED PASTRAMI CHICKEN WINGS

Our friend Brad of Chiles & Smoke has one of our favorite wing recipes ever — Smoked Pastrami Chicken Wings!

“Picture this: tender chicken wings infused with the robust essence of pastrami. These wings take the classic smoked wing to a whole new level with a spice blend inspired by the king of deli meats. We’re talking black pepper, coriander, mustard, fennel, and much more —all coming together to create a symphony of flavors that’ll make your taste buds dance around. Chicken wings are brined in a bold, savory mixture for 48 hours to soak up all of the flavors before hitting the smoker. Yes, they absolutely taste like the classic pastrami you’d expect. Now you just need an ice-cold beer and some napkins” Thanks, Brad!


Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
https://www.chilesandsmoke.com

The YS640s Pellet Grill

INGREDIENTS

  • CHICKEN
  • 3 pounds of chicken wings
  • 1 tablespoon cooking oil

  • BRINE
  • 2 quarts ice water (8 cups)
  • 2 cups boiling water
  • ¼ cup pickling spices
  • ½ cup coarse kosher salt
  • ½ cup brown sugar
  • 1 teaspoon Prague #1 curing salt
  • 2 garlic cloves, crushed
  • 3 bay leaves

  • PASTRAMI SEASONING
  • 2 tablespoons black peppercorns
  • 1 tablespoon coriander seeds
  • 1 teaspoon whole yellow mustard seeds
  • 1 tablespoon white sugar
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

INSTRUCTIONS

1. Prepare the brine. Pour 2 quarts of ice water into a large non-reactive container (plastic preferred).

2. Boil 2 cups of water, and add the pickling spices, salt, sugar, and curing salt to a large bowl.

3. Pour the boiling water over the spices and whisk to dissolve the salts and sugar.

4. Add this warm mix to the ice water, along with garlic and bay leaves. Stir to combine and cool to room temperature.

5. Brine the wings for 48 hours. Make sure the brine has cooled to room temperature and add the wings into the brine. Place a plate or weight on top of them if they are floating. Set the container in the fridge for 48 hours to brine.

6. Desalinate the wings. After the brining time, discard the liquid and rinse the wings gently with cool water to remove the spices. Soak the wings in fresh water for 2-4 hours, which removes excess salt.

7. Prepare the pastrami spices. Grind up the peppercorns and seeds using a spice grinder, and combine with the rest of the ingredients.

8. Season the wings. Remove the wings from the water and pat them dry with paper towels. Rub the wings with a little oil, and season generously with the pastrami spice blend. Allow them to rest for at least an hour.

9. Heat up the smoker to 250°F and smoke the wings for an hour. Then crank up the temperature to 350°F and continue to cook, crisping up the skin.

10. Remove the wings when they are around 180-185°F and allow them to rest for a few minutes before serving.

180 Views | 0 Comments

SMOKED PASTRAMI CHICKEN WINGS

Our friend Brad of Chiles & Smoke has one of our favorite wing recipes ever — Smoked Pastrami Chicken Wings!

“Picture this: tender chicken wings infused with the robust essence of pastrami. These wings take the classic smoked wing to a whole new level with a spice blend inspired by the king of deli meats. We’re talking black pepper, coriander, mustard, fennel, and much more —all coming together to create a symphony of flavors that’ll make your taste buds dance around. Chicken wings are brined in a bold, savory mixture for 48 hours to soak up all of the flavors before hitting the smoker. Yes, they absolutely taste like the classic pastrami you’d expect. Now you just need an ice-cold beer and some napkins” Thanks, Brad!


Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
https://www.chilesandsmoke.com

The YS640s Pellet Grill

INGREDIENTS

  • CHICKEN
  • 3 pounds of chicken wings
  • 1 tablespoon cooking oil

  • BRINE
  • 2 quarts ice water (8 cups)
  • 2 cups boiling water
  • ¼ cup pickling spices
  • ½ cup coarse kosher salt
  • ½ cup brown sugar
  • 1 teaspoon Prague #1 curing salt
  • 2 garlic cloves, crushed
  • 3 bay leaves

  • PASTRAMI SEASONING
  • 2 tablespoons black peppercorns
  • 1 tablespoon coriander seeds
  • 1 teaspoon whole yellow mustard seeds
  • 1 tablespoon white sugar
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

INSTRUCTIONS

1. Prepare the brine. Pour 2 quarts of ice water into a large non-reactive container (plastic preferred).

2. Boil 2 cups of water, and add the pickling spices, salt, sugar, and curing salt to a large bowl.

3. Pour the boiling water over the spices and whisk to dissolve the salts and sugar.

4. Add this warm mix to the ice water, along with garlic and bay leaves. Stir to combine and cool to room temperature.

5. Brine the wings for 48 hours. Make sure the brine has cooled to room temperature and add the wings into the brine. Place a plate or weight on top of them if they are floating. Set the container in the fridge for 48 hours to brine.

6. Desalinate the wings. After the brining time, discard the liquid and rinse the wings gently with cool water to remove the spices. Soak the wings in fresh water for 2-4 hours, which removes excess salt.

7. Prepare the pastrami spices. Grind up the peppercorns and seeds using a spice grinder, and combine with the rest of the ingredients.

8. Season the wings. Remove the wings from the water and pat them dry with paper towels. Rub the wings with a little oil, and season generously with the pastrami spice blend. Allow them to rest for at least an hour.

9. Heat up the smoker to 250°F and smoke the wings for an hour. Then crank up the temperature to 350°F and continue to cook, crisping up the skin.

10. Remove the wings when they are around 180-185°F and allow them to rest for a few minutes before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

Privacy Policy
Copyright © 2024 Yoder Smokers — Yoder Theme WordPress theme by Dalton Adams
Chrome Stay Cool Handle