Wood-fired Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard wing tips or save for stock. Dry skin helps crisping and adhesion of seasoning.

Make pastrami rub

In a small bowl combine kosher salt, black pepper, smoked paprika, ground coriander, brown sugar, garlic powder, mustard powder, and crushed red pepper flakes. Stir well to break up any lumps of brown sugar.

Season wings

Place wings in a large bowl, drizzle with 1 tablespoon neutral oil and toss to coat. Sprinkle the pastrami rub evenly over the wings and rub it into the skin. Let rest at room temperature for 20 minutes or refrigerate up to 4 hours uncovered for crisper skin.

Preheat wood-fired grill or oven

If using a wood-fired grill, bank coals to one side and bring grill to a medium-high indirect heat (about 375–425°F / 190–220°C). Add a few wood chunks (preferably fruitwood or oak) for smoke flavor. If using an oven, preheat to 425°F (220°C) and place a rack on a sheet pan.

Cook wings

Place wings skin-side up on the grill rack over indirect heat (or on the prepared sheet pan). Cook for 20–30 minutes, turning once halfway, until skin is deeply browned, crisp, and internal temperature reaches 165°F (74°C). If using a grill, move wings briefly to direct heat for 1–2 minutes per side at the end to further char if desired, watching to avoid flare-ups.

While wings rest or cook, whisk together mayonnaise, ketchup, sweet pickle relish, white wine vinegar, Worcestershire sauce, hot sauce (if using), finely minced onion, salt, and black pepper in a bowl. Taste and adjust seasoning — add more pickle relish for sweetness/tang or a touch more vinegar if it needs brightness. Cover and chill until serving.

In a bowl combine apple cider vinegar, water, sugar, and kosher salt, stirring until sugar and salt dissolve. Add the sliced cabbage, carrots, cucumber, and the drained sauerkraut along with caraway seeds if using. Toss to combine, press vegetables down so they contact the liquid, and let sit at room temperature for 20–30 minutes (or refrigerate for up to 24 hours). Drain lightly before serving so they remain crisp but tangy.

When wings are done, transfer to a sheet pan or cutting board. Brush with melted butter and sprinkle with smoked or flaky sea salt and chopped parsley, if using.

Plate the wings with a small bowl of Thousand Island sauce for dipping and a heap of kraut-pickled veggies on the side. Serve immediately with lemon wedges if desired.