Comments on: Japanese BBQ Wings

By: @Goodsales23

@Goodsales23 — Wed, 24 Jan 2024 22:07:05 +0000

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. 😂😂

By: @Huzzunga

@Huzzunga — Wed, 24 Jan 2024 22:07:05 +0000

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

By: @joshuanoble5333

@joshuanoble5333 — Wed, 24 Jan 2024 22:07:05 +0000

Saying crust aint the best part of a pizza is fightin words brother

By: @duboistv2200

@duboistv2200 — Wed, 24 Jan 2024 22:07:05 +0000

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

By: @user-ed3gc1qo6e

@user-ed3gc1qo6e — Wed, 24 Jan 2024 22:07:05 +0000

Made some wings today and they were the hit of the party.

By: @peterstergios

@peterstergios — Wed, 24 Jan 2024 22:07:05 +0000

I love your comments…”make the flavor profile your own”…you are like the Bob Ross of BBQ!

By: @dougrs1983

@dougrs1983 — Wed, 24 Jan 2024 22:07:05 +0000

I’d love to see a smoked corn beef brisket with Guinness marinade or something for St. Pa’draig’s Day!

By: @jasonboyd5220

@jasonboyd5220 — Wed, 24 Jan 2024 22:07:05 +0000

Looks awesome as usual!
Some Meat Church Japanese 7 spice would be a outstanding!!

By: @MrEric0822

@MrEric0822 — Wed, 24 Jan 2024 22:07:05 +0000

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.

By: @16regggie

@16regggie — Wed, 24 Jan 2024 22:07:05 +0000

You should try Nashville hot wings with your breading