Japanese BBQ Wings
Japanese BBQ Wings
Combing my 2 favorite cuisines of Texas BBQ & Asian food make this an amazing chicken wing. In fact, I’m going to go ahead and declare these wings my current favorite chicken wing! Yes, this recipe includes a store bought BBQ sauce (you can make your own soymirin based sauce if you choose), but Bachan’s Japanese Barbecue Sauce is like a cheat code it is so good!
Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale Offset & Yakitori Grill:
Bachan’s Japanese Barbecue Sauce:
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Looks like a hibachi from the 70’s. I bought an old school hibachi recently. Great cook on a small scale.
You should try Nashville hot wings with your breading
I was going to do this, but thought: what's the benefit of smoking the charring over charcoal vs. just going straight with the charcoal grill indirect then finishing direct? If you smoke at a low heat, you are going to get rubbery skin, so if you smoke at a higher temp, it's basically no different that doing charcoal the entire time with a piece of hickory (or whatever) wood over the coals to get that same smoke you would get from your smoker. Just seems like an unnecessary extra step and getting rubbery skin if you smoke a low heat.
Looks awesome as usual!
Some Meat Church Japanese 7 spice would be a outstanding!!
I’d love to see a smoked corn beef brisket with Guinness marinade or something for St. Pa’draig’s Day!
I love your comments…”make the flavor profile your own”…you are like the Bob Ross of BBQ!
Made some wings today and they were the hit of the party.
I used your exact recipe except I used both the Holy Voodoo and the Holy Gospel. I only had an hour to marinade, therefore I added a few extra steps. I saved the marinade and boiled it with Hot Chili flakes, Black pepper, Garlic powder, Onion powder, and a Table spoon of Haitian Green seasoning (you can find it on YouTube). I used that boiled mixture as a mop during the smoking process each side and just before the grilling stage. The wings were out of this world delicious
Saying crust aint the best part of a pizza is fightin words brother
Joy just came home from Walmart with a bottle of Bachans BBQ sauce so we are itching to try it out. Working OT tomorrow and Monday so maybe wings Wednesday since this is a fairly fast cook
I tried the Japanese barbecue sauce as a marinade and it was a smash hit! Highly recommend using this when you want a little oriental flavor. The pairing with the smoke flavor from the grill was top notch.
Wing tips are great for chicken stock
Why don't you just cook them whole?
The secret to the tips are to cook them longer to bite the whole thing. It’s like how people used to refry fish bones in batter to eat the bones. It’s just a thing when we didn’t have much. Thank you for trying it though. Would like to see someone try cutting the wing only in two leaving that on the flap and cutting half way into the breast leaving that on the drumsticks like Church’s chicken. Life changing plus it makes the other half of breast and thigh basically the same size and cook time
These look great. I'm sure it would be good on drumsticks and things, too. RE: chicken feet and wing tips – put them in the freezer to make broth, it will be the best of your life
I’m a flats guy, but the tips (scratchers) are pretty good also! Although they don’t have a lot of meat, what is there is awesome
Seriously the best wings I've ever smoked. My friends keep requesting them. I did them 3 times in the first 9 days I watched this video.
Trying Japanese bbq sauce for the 1st time tonight,wish me luck!
Used this exact recipe on chicken legs and dang they are good
Hey gang I marinade my wings (from sams) over night in Italian dressing (wal mart has a big bottle for cheap) I also smoke mine to 180ish, then grill for a short time to crisp, then sauce them with a doctored up sweet buddys with some holy cow and keep bbq to tighten up the sauce…. I've never had leftovers….
Made these today and the only thing I did wrong was only make 5lbs. These are amazing
My favorite wing I make is marinaded in ponzu sauce and seasoned in trader joe's chili lime seasoning then grilled. I will be trying this recipe!
I'm making these today. Wings are marinating. First time w these meatchurch rubs. I'll just have to make two batches. one w voodoo and on w holy G
If anyone can comment in the next 24 hours I would appreciate it. So I'm confused about something. I smoked some chicken thighs on my electric smoker a couple different times. The flavor was insane but the skin was very chewy almost too chewy. Most recipes online talk about that being a result of too much moisture on the chicken so it seems that generally speaking people will marinade it after smoking. I read that cooking them at 275° is the minimum to make them crispy but not rubbery. But obviously this guy killed it and my shit's already in the fridge in a bag of that Japanese yum yum sauce. To play it safe I'm wondering if I should smoke them for a short period of time to get that smoky flavor then maybe transfer them to a grill or oven. Or follow this verbatim process. Thoughts? Thanks braw.
2:00 you can simply make your own by just making yaki miku. Do you all know Justin??
What temp did you set the smoker on?
Another Great Cook Matt… Thank You!
The sauce is at my Walmart finally!
I’m trying this recipe tonight wings have been soaking since last night
Dear glove police: I'm 70 years old and have been cooking since I was a Boy Scout. I worked for years in food service. I've cooked tons of chicken. I've never worn gloves and have never gotten a food-borne illness. Soap and water for hands, household cleaners for counters, and dishwashing soap for dishes… Works every time.
Yahtzee 😂😂😂😂😂
NOTHING TASTES LIKE REAL CHARCOAL OR BRIQUETTES AND THESE LOOK AMAZING!!
The Bachan Japanese BBQ sauce is not available at Walmart. Just saw it this past weekend!
This is great. Thank you for my next cook idead. ❤
The look of disgust on his face when he tried the wing tip 🤣🤣
Tried that sauce. Its a little to thin for my tastes. Like a nice thick sauce that sticks. This stuff just sheds off like a water off a duck… Stil had a nice flavor…
Why in the world is a white man teaching me how to cook "Japanese " wings😂😂😂??????!!!!@
They look dry…too dry
Great video Matt! Gotta find me some Japanese bbq sauce I guess.
I had high hopes for them “Scratchers” 😂
Have you tried Bachan's hot and spicy sauce? If so how was it? I've never tried either one and wanted to know before ordering some. Thanks!
I love the scratchers the crispy tips are out of the world ❤️
I can't buy the sauce but make my own with Japanese soy,garlic,ginger maybe a cheeky couple of bird eye chilli's and myrion.smoke on my pitboss compition barrel at 300f with oak. I like wings because quick easy cook
Could the wings be deep fried as well to crisp them up?
Just to set the record straight, the crust of a pizza IS the best part of the pizza. I don’t know about the scratchers though, I can’t get behind that. 😂😂