Buffalo Wings Dinosaur Style
What you need
Made with love and the fondest memories of the Dinosaur restaurants in Syracuse and Buffalo.
Way to go, guys!
serves 4 people
Chicken wings: 16-20 pieces
Red rub: approx. 120g
Mutha sauce: approx. 200 ml
Rinse the chicken wings in cold water, pat dry and rub with the Red Rub according to the motto: a lot helps a lot. Spread the wings on a baking tray and make sure they are not too close together. Cook at around 180 degrees Celsius top/bottom heat for around 50 minutes, turning once in between.
We need at least 170 degrees C for the sugar in the Red Rub to caramelize.
If the side dishes are not ready yet, the chicken wings can also wait a few minutes in the oven at 100 degrees Celsius before grilling.
Glaze the chicken wings with the mutha sauce and a brush and grill briefly but hot. This works well with the grill function of the oven. Make sure they do not burn. Turn, glaze and briefly grill again.
Red Rub (ca. 235g)
- smoked paprika 1/4cup (flour 1cup=125g) -> 30g
- salt 1/4cup (sugar 1cup=200g) -> 55g
- sugar raw 1/4cup (see salt) -> 55g
- chili powder 2 tablespoons (tbs=15g) -> 30g
- garlic granulated 1tablespoon (see chili powder) -> 15g
- onion granulated 1tablespoon (see chili powder) -> 15g
- black pepper 1,5 tablespoons (see chili powder) -> 23g
- cumin 1teaspoon level -> 5g
- celery salt 1teaspoon level -> 5g
- Cayenne pepper 1/4 teaspoon level -> 1g
Mutha Sauce Dinosaur Style (ca. 0.75 litre)
Fry the onions and the garlic, mix in the rest and let it all simmer down to a creamy sauce. Add liquid smoke after you turn off the heat.
- vegetable oil – 1/4 cup – 60ml
- onion, minced finely – 1 cup – 225g
- salt – 1/8 tablespoon – large pinch
- garlic, minced – 2 tablespoons – 30g
- tomato sauce – 2 cups – 440ml
- ketchup – 2 cups – 440ml
- water – 1 cup – 240ml
- Worcestershire sauce – 3/4 cup – 180ml
- cider vinegar – 1/2 cup – 120ml
- lemon juice – 1/4 cup – 60ml
- molasses – 1/4 cup – 55g
- mustard – 1/4 cup – 55g
- dark brown sugar – 3/4 cup – 170g
- chili powder – 1 tablespoon – 15g
- coarsely ground black pepper – 2 teaspoons – 12g
- allspice – 1/2 teaspoon – 3g
- liquid smoke (optional) – 1 tablespoon – 15g
Coleslaw
serves almost 103 people
VEGETABLES:
- cabbage 1 (2 1/2 to 3 pounds)
- carrots 2 or 3 , peeled and shredded
DRESSING:
- mayonaise 2 cups (ca 600g)
- cider vinegar 1 cup (ca 240g)
- minced garlic 1 tablespoon
- brown sugar 1 tablespoon
- onion large 1/4, grated
- kosher salt 1 tablespoon
- black pepper 1 tablespoon
- celery seed 1 teaspoon
Western fries
spice
…is best ground freshly.
