Japanese BBQ Wings
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- Опубліковано 21 вер 2024
- 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 soy\mirin based sauce if you choose), but Bachan's Japanese Barbecue Sauce is like a cheat code it is so good!
Recipe: www.meatchurch...
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Bachan's Japanese Barbecue Sauce: bachans.com/
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ UA-cam 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!
#MeatChurchBBQ #JapaneseBBQWings #Wings
Hey Matt how about a tour of the whole outdoor kitchen?? I’d love to see the whole setup and smoke control environment
Coming soon!
@@MeatChurchBBQ pinky promise?
For sure
I was about to ask the same thing! Can’t wait to see it!
Accurate statement. Good call
I just bought that Japanese BBQ sauce at Costco two weeks ago. It's phenomenal. I love that flavor.
I have seen it there too. Haven’t bought since I have never tried it (it’s a lot of sauce). Can you describe the flavor?
@@BrianMiller1973 fucking amazing that’s a good description
@@BrianMiller1973 it's a nice balance between sweet and savory... My wife is a bit picky and doesn't care much for BBQ sauce... And she thinks that it's really good
Little salty little sweet hits the spot
Did a version of this tonight, but with skinless salmon. Cut the filet in cubes, marinated overnight in this Bachan's Japanese BBQ sauce (found at Costco, huge container for $10) and then low-smoked on my Kamado Joe. Sprinkled on rub, powdered ginger, and Furikake seasoning. Came out great! Give it a try! Thanks Matt for the inspiration!
Appreciate the tip about burning. I usually go indirect at higher heat, can’t wait to try this “reverse sear” this weekend. Here in upstate NY, we call the wing parts “drums”, “flats” and we discard the tips.
I love the way you give enough detail that we can actually go do what you show....Thanks keep it up
You are making our world a better place. Thank you.
I know from a lot of personal experience that the hardest part of cooking is keeping anything from dripping on those clean Nikes. Bravo to you for always keeping those kicks fresh throughout a cook
These look amazing Matt and thanks for showing folks that sometimes the simple recipes are the best. Have never had the Bachan's yet, but definitely trying these out this weekend. Thanks again.
I first tried Bachan’s over a year ago. It’s easy to see why they are doing so well. Thanks Matt for always inspiring us. 👊🏼🔥
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.
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.
Hahaha, I agree with your Buddy, that little bite of the wing tip is the best and it's what I go for first on a wing. The tip, the flat then the drum.
I love your comments…”make the flavor profile your own”…you are like the Bob Ross of BBQ!
That Bachan's sauce is bad ass on flank steak with an overnight marinade! Have many bottles of that stuff on hand ;-)
Will try that!!!!
I second this!
Are you marinating the wings and the steak in the straight sauce or are you adding a little water or anything?
@@taragolding4195 - following
For wings, I prefer to put them on some sort of basket like an airfryer basket so that I can prep them before I open the smoker door and then place them all on it really quickly and not lose any heat. It also makes it easier to flip them because I can take them out and close the door and then flip them on my own time without leaving the door open too long
Matt, just wanted to let you know that I made these wings for our tailgate yesterday and they were the bomb. Thanks for the recipe and your channel.
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 UA-cam). 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
Love finishing my smoked wings on the grill - great way to add a little texture and some additional flavor.
So I just made this recipe on the grill. I don't have my smoker at the moment as I am in an apartment. So I turned the burner on the grill below the wings all the way to low and the other two on high, so almost indirect heat. They turned out fantastic! Oh and I added gospel all purpose. I wish I could add pictures of the final product!
one of my favorite place to go to in NYC is a Yakitori on St Marks. Hands down the best things they made with this sauce is marinated chicken meatballs and whole grilled squid. For the squid, you cook the tube whole and cut into rings when finished.
I have been smoking them first to 165 then fry them for 2 minutes and then tossing in the sauce…..can’t wait to try this method!!! Cheers 🍻
I’ve been doing similar but have even had really good luck with the air fryer
I love that method too. I have a video in that last summer.
Lived in Japan for 13 years they typically use shiokoksho (fine salt with msg and white pepper) and a bit of soy sauce. Good stuff
You ain’t lying on the BBQ sauce. I brought this from your shop and oh my. Chicken thigh burger sliders with this bbq sauce. Oh my oh my.
I like that at the end the music and the exit moderation comes together. Big time!
Made these wings exactly as shown and I gotta say they were some of the best wings ever!
Wings and diesel are the only things I haven’t cut back on. Er, TX as well, saw that bottle on your shelf. Those wings looked amazing. My wife has consented to cut the “scratchers” off, she, like you says they are useless.
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
I made your previous recipe with cornstarch and then some Bonchon sauce and they were incredible! Thank you! Gonna try this soon looks unbelievable.
Matt, there is no doubt your BBQ skill set are great obviously you are a Grill Master. HOWEVER, I was most impressed with how you have mastered the art of eating a "chicken wing"! Seriously, I have never seen anyone eat a chicken wing so effortlessly, So, I hope you don't mind me using your style of eating chicken wings without getting your fingers messy.
LOL, I love this!!!!!
I have been using your seasonings for about two years and just started watching your videos. I like your style of cooking and have used some of your techniques to tweak my cooks. I recently made wings for July 4th and did a brine with a gallon of sweet tea and sea salt. I smoked them on my BGE for about two hours and pulled the plate setter to sear them up. My friends said they were the best wings they have eaten to this date. I can't wait to try the Japanese BBQ style next!
I'm actually making these today... Using Malcom Reed's Killer Hogs The BBQ Rub to dust them. Marinated in the Japanese BBQ Sauce for roughly 24 hrs
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!
Holy Voodoo is amazing on chicken. We cover our legs and thighs liberally then put a slice a butter on each piece. Put in a casserole dish and pop in the oven at 350 for about an hour. Skin so crispy and delicious !!! A hit everywhere I make them. Trying these wings soon.
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
Matt every year I do a crawfish boil I take spare ribs and boil them in the Crawfish boil for 10 minutes and then put them on my smoker at 225 for 4 hours. Everybody loves them give it a try
I smoke up the scratchers, but use them for flavor accent in soups. They freeze well.
I made this today and they were great. I marinated them for 14 hrs in the sauce - I'd meant to just do 8, but I got busy. I was nervous the flavor would be too intense but they were perfect! I can't wait to try these with a little hot sauce to kick up the heat a tad!
Just made these used Killer Hogs The BBQ Rub. Turned out great need some heat but a keeeper Thank you for another great recipes!
Looks like a hibachi from the 70’s. I bought an old school hibachi recently. Great cook on a small scale.
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
this bbq sauce is the BEEEEEST. i tried it at costco and was like. WE HAVE TO BUY THIS.
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....
I followed your instructions on the pulled pork last year, best we ever had, thank you😊
Killer looking wings Matt! That clip of that post oak crackling’ was pretty awesome I must say!
You turned me onto the Bachans last year. One of the best things ever! Use their product on so many things from jerky to burgers to chicken. Thanks so much.
I love this recipe and have done it several times with that Bachan's Suace as the marinade. Now, you might consider doing a strip or flank steak using the same marinade. Dress it up after and bbq them for a BOMB main meal. Happy Holidays to you, your family and staff!
NOTHING TASTES LIKE REAL CHARCOAL OR BRIQUETTES AND THESE LOOK AMAZING!!
Another Great Cook Matt... Thank You!
Thank you!!!
Made some wings today and they were the hit of the party.
Trying Japanese bbq sauce for the 1st time tonight,wish me luck!
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
Hey Mat ( Mr. Meat Church )
This goes out to all of you that make comments about not wearing gloves. Did your mama wear gloves making dinner for you. Mr. meat church is not running a commercial kitchen he is showing us recipes.
PREACH!!!!!
Flapper guy for sure. The scratchers I keep to use for stock. I've gotta give this a try. Bachan's sauce is so freakin' good. Thanks Matt!
Scratchers = crunchy bits. The bomb!
Those would have been gone after pulling them from the smoker around here! Definitely going to give them a try, thanks for another great video!
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
That bachan Japanese bbq sauce is good.... I tried them on some ribs like in one of your previous videos ; but never had it on wings... Gotta give it a try on some wings...
Never thought of using it as a marinade...
so good!
Those wingz look PHENOMENAL..
This is my go to wing method, thanks! Don't even grill em, use most other sauces, works just too well!
YATZZZEEEEE!!! At that point I knew. Heading to the store now.
Those wings look great! Definitely looking for that sauce
This was one of the best wings ever! Really a nice alternative to regular "hot wings" the Japanese flavor on these is good. Any idea of sides?
Great video. I got so excited after watching this that I went out and bought some chicken wings and marinated half of the wings in a Korean sweet chicken sauce and the other half in a tonkatsu sauce. I have them marinating now. Can’t wait to cook them up.
Could the wings be deep fried as well to crisp them up?
1-cup soy sauce
1 cup brown sugar
1/2 cup water
Thats the baseline
Add garlic, ginger, pepper, green onion to taste
That’s the only way I make them since the guy from Bachan’s came in to my father in law’s business last year and introduced us to the sauce. They are local where I live. That stuff is killer
Loved this video. That sauce is absolutely insane!
Just made these today for Mother’s Day and they were a hit!!
Been meaning to try the sauce. Made the wings yesterday and they turned out great! I will marinate the wings longer next time. Great video. Thanks.
Crispy scratchers are great. Sort of like the tail on fried fish. I don't know if I would trade 10 tails for 1 whole fish though. But I Would have to deliberate for a minute or 2...
Take your wing tips and smoke them and then use them to make chicken stock. Adds a beautiful bbq flavor to the stock!
Man! I’m just seeing this. Love the combination of flavors and techniques
Thank you!!
Your metaphor about your friend liking the wing tips the best part compared to a pizza crust being the best part of a pizza is 110% off base. Apples and Oranges. It's comparison that I agree with, is that the best part of any chicken or turkey is the crispy skin, and that's all the wing tip has. All fat, no carbs.
Wing tips are great for chicken stock
I actually save the wing tips and cook them up all at once separately and have a tasty tiny snack.
Used this exact recipe on chicken legs and dang they are good
Just found your holy cow seasoning at my local farm store. Absolutely love it. The coarse grind is wonderful. I'm sold 💯
Nice ! I did a Thai bar bq sauce , got candied pineapple , candied Papaya, candied mango , tamarin ,hydrated them them all day ,then put in blender with Thai chilis , cilantro , onion powder , roasted and fresh garlic , sesame , and toasted red chili flake , tepin preferably, be careful , extremely hot ! fish sauce , blend and you know the rest ! It made an amazing sweet hot sauce ! Enjoy !
I used to think wings were a waste of time…..until I was shown how to eat them properly….now I realize I was just uneducated. Love wings now. Those look exceptional.
I love the scratchers the crispy tips are out of the world ❤️
Made them tonight. This is now my go to wing cook. They are addicting! Thanks!!
Wings are about flavor and texture. That skin has to be crisp.
Matt, PLEASE take a trip to Leroy and Lewis in south Austin. They have a really unique spread and their Texas style smoked beef cheeks… one of the best bites of BBQ I’ve ever had!
Freshest postmaster on YT💯💯 AM1 & NE fitted🔥🔥 and the wings look good too
I’ll take these compliments!!!! 🔥🔥
Nice job as always. Simple but precise.
Thanks Tony! I believe great food doesn’t have to be complicated. 👊🏽
Made these last night. WOW!!!!
My fiance brought home a bottle of that Japanese BBQ sauce a few weeks ago. Man that stuff is amazing.
Another great video and recipe love the new cooking rig too. Way to go Matt!
Great video Matt! Gotta find me some Japanese bbq sauce I guess.
Just ran across a big display of the Bachan's sauce at Costco, in the cart! will be doing these wings this weekend, thanks Matt
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
This is great. We love Bachan’s Japanese BBQ Sauce...I am going to try this simple cook. Any thoughts on applying this to either drumsticks or thighs? make some really tasty teriyaki style chicken I think...
Another great video Matt…. I’m leaving now to get the wings, the Bachan’s Japanese BBQ sauce…. and some Sapporo of course!!….
I like the bite of wing tip especially fried.
Those wings turned out amazing! You could also give the wings a post sprinkle of Shichimi Togarashi seasoning for an added hit of flavor.
Looks awesome as usual!
Some Meat Church Japanese 7 spice would be a outstanding!!
The sauce is at my Walmart finally!
Those look bangin. Gotta try it out.
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. 😂😂
Man that looks amazing. Been using that method to cook my wings, but usually pull from smoke at a lower temp. I'm gonna let them smoke longer next time, thanks!