Pastrami Chicken Wings

• Meat

  • 2 1/2 lbs Chicken wings

• Produce

  • 1 1/2 tbsp Coriander, ground

• Baking & Spices

  • 2 tsp All-purpose flour
  • 1 pinch Cayenne pepper
  • 2 tsp Kosher salt
  • 1 tbsp Paprika, smoked
  • 1 Tablespoonfreshly ground black pepper
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on keyingredient.com

Ingredients

• 2½ pounds chicken wings, separated at joints, tips discarded
• 1 tablespoon vegetable oil
• ¼ teaspoon white pepper
• 1 tablespoonfreshly ground black pepper
• 1½ tablespoons ground coriander
• 1 tablespoon smoked paprika
• 1 pinch cayenne pepper (optional)
• 2 teaspoons kosher salt
• 2 teaspoons all-purpose flour

Directions

• Directions Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicon mat. Combine the chicken wings, vegetable oil, white pepper, black pepper, coriander, paprika, cayenne pepper, and salt in a large mixing bowl; toss with a spatula to coat evenly. Sprinkle with flour; toss again to coat evenly. Bake in the preheated oven until browned on top, about 25 minutes. Turn the wings and return to oven to bake until crisp, no longer pink in the center, and the juices run clear, about 20 minutes more. Remove immediately to a serving dish.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicon mat. Combine the chicken wings, vegetable oil, white pepper, black pepper, coriander, paprika, cayenne pepper, and salt in a large mixing bowl; toss with a spatula to coat evenly. Sprinkle with flour; toss again to coat evenly. Bake in the preheated oven until browned on top, about 25 minutes. Turn the wings and return to oven to bake until crisp, no longer pink in the center, and the juices run clear, about 20 minutes more. Remove immediately to a serving dish.