Executive chef James London said this dish was inspired by the legendary pastrami at nearby Katz’s Deli, which he and his team visited after being stuck in the hotel for a week following Superstorm Sandy. London rubs jumbo party wings with a classic pastrami blend of kosher salt, paprika, coriander, brown sugar, black peppercorns, white peppercorns, mustard seed and raw garlic. He leaves the rub on the wings overnight and then deep-fries them to order. He serves them with ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!