Dinosaur Chicken Wings
Prep
15m
Wait
10m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Chicken wings
| 24 chicken wing pieces |
| 1/4 cup olive oil |
Sides
| 1 cup blue cheese dressing |
| 16 pieces celery sticks |
Mild Wings
| 1/4 cup Red Rub Seasoning |
| 2 cups Mutha sauce |
Hot Wings
| 1/4 cup creole seasoning |
| 2 cup hot BBQ sauce |
Red Rub
| 1/4 cup smoked paprika |
| 1/4 cup Kosher salt |
| 1/4 cup sugar in the raw |
| 2 Tbs chili powder |
| 1 Tbs granulated garlic |
| 1 Tbs granulated onion |
| 1 1/2 Tbs black pepper |
| 1 tsp cumin |
| 1 tsp celery salt |
| 1/4 tsp cayenne pepper |
Creole Seasoning
| 1/2 cup paprika |
| 1/2 cup granulated garlic |
| 1/4 cup granulated onion |
| 3 Tbs black pepper |
| 2 tsp white pepper |
| 2 tsp cayenne pepper |
| 1/4 cup dried oregano |
| 1/4 cup dried thyme |
| 2 tsp ground cumin |
| 2 Tbs brown sugar |
Mutha Sauce
| 1/4 cup vegetable oil |
| 1 cup onion, minced finely |
| 1/2 cup green bell pepper, finely minced |
| 1 jalapeno pepper, seeded and minced |
| 1/8 tsp salt |
| 1/8 tsp pepper |
| 2 Tbs garlic, minced |
| 1 28 ounce can tomato sauce |
| 2 cups ketchup |
| 1 cup water |
| 3/4 cup Worcestershire sauce |
| 1/2 cup cider vinegar |
| 1/4 cup lemon juice |
| 1/4 cup molasses |
| 1/4 cup cayenne pepper sauce |
| 1/4 cup spicy brown mustard |
| 3/4 cup dark brown sugar, packed |
| 1 Tbs chili powder |
| 2 tsp coarsely ground black pepper |
| 1/2 tsp allspice |
| 1 tsp liquid smoke (optional) |
Dinosaur Chicken Wings Directions
- First, you render out the fat and tenderize the meat on a medium hot grill. Then, you crisp and glaze them over hot coals. You might find it useful to light another chimney of briquettes when you give the wings their first flip after 45 minutes, so you can add a few fresh coals to boost the heat at the end for a perfect finish.
- Mix the wings, oil and rub of your choice together in a large bowl.
- Fire up your grill and mound up the coals one side. Spread the wings out on the other side of the grill, away from the coals. Cover the grill and cook the wings for about 45 minutes. Open the grill, flip the wings over, and switch them around - move the ones closet to the heat source off to the side, and move the ones on the outside edge closer to the heat source.
- Remember to start another chimney of charcoal now.
- Cover again and cook about 45 minutes more, until the meat is tender.
- Add some hot coals to the fire, and flip the wings over direct heat of the coals.Brush the wings with the Mutha Sauce or Hot BBQ sauce, flip them again, and let them cook for about 4 minutes so that the heat can caramelize the sauce. Brush the wings again with sauce and flip them over to cook another 4 minutes on that side. Slather the wings with the sauce one last time to glaze them, and pull them off the grill as they're finished.
- Serve with bleu cheese dressing for dipping and celery sticks.
Notes
The recipe for the mutha sauce can be found here
Nutrition facts
Per Serving
| Kcal: | 1811 kcal |
| Fibers (g): | 16.3g |
| Sodium (mg): | 3029mg |
| Carbs: | 190.6g |
| Sugar (g): | 114.2g |
| Fat: | 93.3g |
| Saturated fat (g): | 22.3g |
| Cholesterol: | 247mg |
| Proteins: | 66.1g |
