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Dinosaur Wings

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Makes: 8 servings adjust
This is one of my kids' favorites! Very easy to make and can be done with many varieties of sauce (most anything you find in the ketchup aisle, in fact). Best grilled, but you can do them in the oven also.



  • 5 pounds Chicken Drumstick

Step 1

Begin by setting up a steamer on your stovetop. I use a deep pot with a metal colander set inside it (gotta be metal). A pasta pot with the strainer insert can also work, as can a stand-along food steamer (if it's big enough). Do NOT use a bamboo steamer (can't sanitize it after cooking the chicken). Place about an inch of water in the bottom of the pot (or set stand-alone steamer up according to directions) and fill the basket with drumsticks. Bring water to a boil, cover tightly, and steam for 15 minutes. Check the temperature of one of the drumsticks deep in the pile. If it is 155 to 165 degrees farenheit, you are good. Otherwise, steam in five minute increments til you get there. Remove chickens from the steamer.

Step 2

If grilling, take steamed chickens and place on hot grill over direct heat and cook for about 3-5 minutes to a side, or until skin is crisp. Flip and do the same on the other side. If using the oven, preheat to 350 degrees F. Place chickens on a mesh rack (like a baker's cooling rack) placed atop a sheet pan and put into the hot oven. Cook for about 8-10 minutes or until skins are crisp. Remove chicken from grill or oven.

Step 3

While still hot, using a LARGE bowl (preferably stainless steel but plastic will work), take 5 or 6 drumsticks and place them in the bowl. Drizzle about two tablespoons of your chosen sauce and, using a similar motion to that used with a saute pan, swirl and flip the drumsticks GENTLY to coat with sauce. Don't be too aggressive as these drumsticks are fully cooked at this point and might come apart. Repeat with remaining drumsticks, washing the bowl if you change sauces, until all are coated. Allow to rest for 10-15 minutes to allow sauce to "set" and glaze the chicken.

Step 4

Serve immediately or allow to cool slightly and serve later. These are good even if close to room temperature. To reheat, place two in the microwave at a time and heat for no more than 1 minute (45 seconds if your sauce has a high sugar content).

Step 5

Sauces: Any bottled barbecue sauce, buffalo sauce, honey mustard, or whatever else you like is fine. You can also make up your own flavors. Here are a few ideas: Classic Buffalo - Melt a stick of butter and add a quarter cup of cayenne pepper hot sauce and stir to combine; Honey Mustard - Add one tablespoon of honey to a quarter cup of dijon mustard (or a half cup if you like 'em less sweet) and stir to combine; Parmesan Ranch - Mix about a quarter cup of grated parmesan cheese into a half cup of ranch dressing and stir to combine; Asian Sweet and Spicy - Add about a tablespoon of honey to a quarter cup of thai style chili sauce and stir to combine. I've even played with salad dressings and gotten good results. Try a peanut-based asian dressing, california french or russian, or even blue cheese! Let your imagination run wild!
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