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Smoked Pastrami Chicken Wings.
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5 from 3 votes

Smoked Pastrami Chicken Wings

Made with corned beef brine and pastrami rub, these smoked pastrami chicken wings will be the wings everybody talks about at your party.
Prep Time15 minutes
Cook Time2 hours
Brine Time2 days
Total Time2 days 2 hours 15 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Author: Christie Vanover

Ingredients

Thousand Island Dressing

  • 1/2 cup mayonnaise
  • 1 tbsp chili sauce
  • 1 tsp Worcestershire sauce
  • pinch kosher salt
  • pinch black pepper

Instructions

  • Brine: Place the chicken wings in a ziploc bag or bowl. Cover with cooled brine. Refrigerate for two days.
  • Rinse: Remove the wings from the brine. Rinse with cool water.
  • Season: Pat wings dry with a paper towel. Sprinkle on all sides with the pastrami rub.
  • Heat Grill: Heat your grill to 350F degrees with an indirect heat zone.
  • Grill: Grill over indirect heat until the internal temperature of the wings reaches 195-205F degrees. This will take 30-60 minutes, depending on your grill.
  • Make Sauce: While the wings are smoking, combine the sauce ingredients in a small bowl. Refrigerate until ready to serve.
  • Serve: Serve the smoked pastrami wings with the sauce.

Notes

For the best results, after you season the wings, let them rest in the fridge uncovered for a few hours or overnight. This will help dry out the skins and add even more flavor to the meat.

Nutrition

Calories: 315kcal | Carbohydrates: 2g | Protein: 15g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 511mg | Potassium: 157mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg