John Stage's Dinosaur Bar-B-Que Chicken Wings and Glaze

PHOTO: Chef John Stage of Dinosaur Bar-B-Que in New York shares his recipe for Korean BBQ wings.
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John Stage and two partners founded Dinosaur Bar-B-Que in 1983 as a mobile concession. For five years they toured motorcycle shows and other events throughout the Northeast.

In 1988 they settled down, opening a restaurant in Syracuse, N.Y. Openings followed in Rochester, N.Y., Troy, N.Y., Newark, N.J., and Harlem, in New York City.

Dinosaur Bar-B-Que's restaurants and sauces/rubs have been acclaimed in Men's Health and Eating Well and on the Food Network and the Travel Channel.

"Our menu is firmly rooted in the traditions of Southern bar-b-que, but there are other influences that shape our flavors and give our food its own distinctive character," the company's website says.

Bar-B-Que Chicken Wings

Serves 4

24 chicken-wing pieces

1/4 cup olive oil

1/4 cup Dinosaur All-Purpose Red Rub

2 cups barbecue sauce (Mutha Sauce, Korean BBQ Glaze (see below) or another)

Directions: Wings require a two-phase cooking process. First, you render out the fat and tenderize the meat on a medium-hot grill, 325 to 350 degrees. 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. This way, you can add a few fresh coals to boost the heat at the end for an absolutely 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 on 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 closest 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 nice hot coals to the fire, and flip the wings over directly over the coals. You should hear them sizzle a bit. Without waiting, brush the wings with some of the barbecue 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.

Korean BBQ Glaze This is a finishing sauce, not a marinade.

1 cup soy sauce

1 cup hoisin sauce

6 oz. Dinosaur BBQ Sauce

5 tbsp rice wine vinegar

4 oz. honey

4 oz. + 2 Tbsp brown sugar

2 tbsp Sriracha chili sauce

1 tbsp sesame oil

Juice of 1/4 lime

Combine all ingredients in saucepan. Bring to an easy boil, then simmer until reduced by half. Take off stove, let rest, then add sesame oil and lime.

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