Ep 40: Teriyaki Chicken Wings from the Wood Fired Oven

[@Behind_the_Scenes_bytes1]

there are cooking channels which show you how to cook, but Clive tells you how to live and enjoy life!

[@TheWoodFiredOvenChef]

Really appreciate the comment, thank you. Clive

[@SteveGrin]

Genius move cutting the tuscan grill

[@TheWoodFiredOvenChef]

😄

[@BushraHamidkhan]

Wow

[@catabadescu4442]

Why in the world this guy hasn’t lots of subscribers? His technique of cooking and presentation it will make a vegan to eat meat. Keep doing what you do. Bravo 👏

[@TheWoodFiredOvenChef]

Thanks for commenting. More to come. Clive

[@gardenfit9944]

I wonder if he knows he's creates the best combination of design food garden and friendship.. and captured attention to the last millisecond ...and the wine.pure masterclass

[@TheWoodFiredOvenChef]

Thanks so much. More to come.

[@footagemissing]

Always a great day when you upload. Hope you are well. It'll be pizza Saturday and slow cooked lamb Sunday for us this weekend. Might try the wings soon too.

[@TheWoodFiredOvenChef]

look forward to hearing all about it

[@MiniatureTerrainStudio]

Absolutely fantastic as always your the reason I got a pizza oven. Waiting for the next video!!!

[@footagemissing]

@@TheWoodFiredOvenChef 62% hydration overnight cold ferment dough. I use a few of your topping ideas, Italian sausage and burrata is a crowd pleaser, fig and blue cheese when figs are in season (not now here is Australia). The next day oven is still 200 degrees so roast some spuds for gnocchi. When oven has dropped to about 160, lamb with garlic and rosemary goes in for 6-8 hours. Any left over lamb then used in the lamb ragu gnocchi for Monday dinner. Superb. Love my oven, and your videos.

[@gregorsidler3962]

Thank you for the upload! Always great to see a well made video! Camera work is outstanding, the food looks always the best. The most professional voice spoken in a manner everybody can understand and follow. I can't wait till mine is built and ready to go!

[@TheWoodFiredOvenChef]

Much appreciated!

[@eyadhariri1]

can we have a video tour of the garden, the set up , i am dying to see the entire place ... hell your entire house tour would be great !

[@CoconutandFamily]

Thank you Clive

[@TheWoodFiredOvenChef]

Many thanks

[@minologymusic6090]

I have just finished my new wood fire oven in the garden! 😎can’t wait to start using it and trying out these recipes. Time to cure it soon before 💪🏼

[@TheWoodFiredOvenChef]

great to hear about your oven!

[@greglee1585]

Clive, I always enjoy your videos! Thank you for posting them

[@TheWoodFiredOvenChef]

thanks so much for commenting

[@s44577]

Watching a new release from you Clive is the perfect way to start the day! Cheers and thank you for this.

[@TheWoodFiredOvenChef]

thanks so much

[@emmgeevideo]

About 8 months ago I got a "pizza oven" -- a relatively large one on a stand, but not nearly as large as Clive's. Inspired primarily by Clive, I decided to call it a "wood-fired oven" and have tried cooking many things other than pizza. Last night was representative: Chilean sea bass and roasted corn. It was delicious. A couple of nights ago I roasted sweet potatoes and eggplant. I had no idea how versatile a wood-fired oven can be. Thank you Clive for all the interesting ideas and the invaluable tips and techniques.

[@TheWoodFiredOvenChef]

Thanks for getting in touch. I’m so glad you enjoyed the videos and really appreciate the feedback. More to come. Clive

[@texas2far]

You've done it again Clive. Bravo. Making me drool at 7 am😂🤤

[@TheWoodFiredOvenChef]

😄

[@MultiVoiceofreason]

Thankyou!

[@TheWoodFiredOvenChef]

thanks!

[@montecristo8624]

Always soothing to watch, listening and learn from the Wood fire oven chef. Thank you Sir. It's been a long wait. Hope all is well. Take care. Cheers

[@TheWoodFiredOvenChef]

many thanks, more to come

[@antarcticechoes3120]

Omg you uploaded! YES!!! 🥰🥰🥰💖💖💖 This looks absolutely delicious! Thank you so much! 🥰🥰🥰💖💖💖 I love your recipes because it shows how versatile the wood-fired oven is. You've inspired me so much that I really want a wood-fired oven now. Someday I will take the plunge and buy one! Thank you, Clive! You're the best! 💖💖💖💖

[@TheWoodFiredOvenChef]

Thank you. I see one in your future 😄

[@cheftom8735]

I was just thinking about grilling some chicken wings for my family, and it would be a great reference. Thank you, Clive, much appreciated your work. Hope everything well for you and your family.

[@TheWoodFiredOvenChef]

all well, thank you! more to come

[@bluehawk777]

Very wonderful video Clive. I would love to come to your house for dinner, I'll even bring the wine 🍷🙂

[@TheWoodFiredOvenChef]

😄 I'm sure you'd be a great guest

[@Deisel82]

Just as expected, another exceptional video! Nothing but class

[@TheWoodFiredOvenChef]

many thanks

[@korejanos1975]

So glad to see you back 👋👍🍳

[@TheWoodFiredOvenChef]

many thanks

[@nixter]

Thank you for another great episode, Clive! You're a legend!

[@TheWoodFiredOvenChef]

Much appreciated

[@michaelgandy7251]

Missed you pal! Always a treat to see what you are up to

[@TheWoodFiredOvenChef]

More to come!

[@robertrico7598]

Clive I’m loving the frequency that these videos are being released,I hope your schedule allows this to continue. These look amazing, and you did them in almost the Japanese Yakitori style which matches perfectly.

[@TheWoodFiredOvenChef]

thanks! more to come

[@roysmith4863]

I enjoy those super calm videos it's great to watch how good the food looks too. Super soothing and I will be making these tomorrow for the family lol

[@TheWoodFiredOvenChef]

Thank you so much. Let me know how it goes.

[@ra55rzj]

Looks amazing!

[@TheWoodFiredOvenChef]

many thanks

[@remarkable99]

This was a great video! Love all the cooking technique tips, including the mod to the grill for suspending the skewers. And thanks again for the close-up of the wine - really appreciated. My only comment is I noticed was a lower price point wine than your usual! LOL! How did you think it paired with the teriyaki flavor?

[@TheWoodFiredOvenChef]

The flavours in the wings are quite strong so I thought something light, with some minerality, would go well with them. It's a lovely wine and a great value.

[@remarkable99]

@@TheWoodFiredOvenChef Great! Thanks so much for that!

[@andreleroux2256]

Hello Clive, Just receive my Tuscan grill yesterday, won’t be cutting it! I will need to find another way to make this delicious recipe in my wood oven. 😊 Thanks for all your videos, they are so inspiring. Already tried a couple of your recipes, and tried new ones 😋

[@TheWoodFiredOvenChef]

Many thanks

[@neiltube8004]

So happy to see another episode.

[@TheWoodFiredOvenChef]

many thanks

[@jamesg4266]

Thankyou Clive, another enjoyable episode! Thanks for the wine close up too. Best wishes

[@TheWoodFiredOvenChef]

thanks so much

[@CS-px9rr]

Lovely to watch your cooking from South Africa - I am blaming you for our new wood fired oven...

[@TheWoodFiredOvenChef]

I plead guilty 😂

[@mertyalciner5728]

I' ve just bought my first oven after watching all of your episodes. :) Thank you

[@TheWoodFiredOvenChef]

Thanks for watching. More to come.

[@ГульнураАбдивалиева]

Эта атмосфера ваших видео 😻

[@daggaboy1977]

thanks for the new video, pleasing to the eye and painful for the stomach) I want to try what you have fried) I'm watching from Ukraine, hello everyone

[@TheWoodFiredOvenChef]

hello and thank you

[@HolisticHealthEducation]

Exactly the kind of video needed for a great start to the weekend. 😊 Looks awesome. 👏🏻

[@TheWoodFiredOvenChef]

Thanks so much

[@dimitrialex2158]

Another beauty! Thank you sir 🙏

[@TheWoodFiredOvenChef]

thanks so much

[@michaelduncan2759]

Looks delicious Clive, first time I did not see your puppy by your side.

[@TheWoodFiredOvenChef]

Thank so much

[@BrettTomasich]

About to try this tonight, thanks for all of your videos, very inspiring. I also love the cinematography and how you move in slow motion a lot, I will make sure I move in slow motion tonight when I cook these. I hope mine taste even as half as good as your look. Thanks Clive!

[@TheWoodFiredOvenChef]

Thanks Brett. Slow and easy is the way to cook 😄. More to come. Clive

[@martinhill9752]

Love all your videos please keep them coming. Ive picked up so many great ideas and recipes from you

[@TheWoodFiredOvenChef]

Thank you, more to come

[@thomasbabcock1985]

Clive, Thanks for another great video. I let my wings marinate overnight and they were outstanding. Only drawback was how often I had to monitor them during the cook.

[@TheWoodFiredOvenChef]

True, but that's part of the fun. More to come. Clive

[@markelliott6112]

yet another superb video. Nice work Clive. When NZ thaws out I'll spark the fire up and give these a go. Love the japanese spice. Went to japan last year - food was off the charts amazing

[@raymondjoebarwick8995]

I forget you guys are in your wintertime I wouldn't wait go for it man

[@TheWoodFiredOvenChef]

thanks so much Mark!

[@canahmet8214]

I love your garden & oven. Where in the Mediterranean are you?

[@mphigham1963]

Wow they looked delicious Clive 😄

[@TheWoodFiredOvenChef]

many thanks

[@justinmarks7321]

You are the Master, Thank you Again

[@TheWoodFiredOvenChef]

🙏🏼

[@kelesadem]

I just discovered your channel, you have great recipes. The shots and the narration are very nice and peaceful

[@TheWoodFiredOvenChef]

Thank you so much 🙂

[@Flickerbrain]

Great idea with the Tuscan grill and the heated floor Clive! I've tried chicken wings and legs many times but it is always a bit hit and miss so I'll give that a go. I've done about 6 of your shakshuka's so far this summer and there are a lot of people in this tiny corner of Southern Germany who are sooo enthusiastic about it! Our biggest fan is my 5 year old daughter who watched your video intently and gives me instructions about what and when to add to the cazuela! 👍

[@TheWoodFiredOvenChef]

😄 I remember my daughters at 5. They were pretty opinionated too. Thanks for the comment. More to come. Clive

[@rosscooper8263]

Awesome Clive as usual keep them coming. Quick question dose the fat from the chicken just burn off or do you have to clean dose it not stain the bricks cheers 🔥🔥

[@TheWoodFiredOvenChef]

When I’ve finished cooking with my oven I drag the embers over the floor. This helps the fire go out sooner, spreads the heat across the oven if you’re considering some retained heat cooking, and burns off any residual food on the oven floor. Once the oven has cooled, and you’ve swept it clean, you’ll see that the floor is quite clean.

[@phenixevelyphd2149]

Trying this recipe tomorrow. Thanks so much for sharing your recipes, wisdom and passion. 😎👍🥂

[@TheWoodFiredOvenChef]

Thank you. I hope it went well. More to come.

[@flatlander6734]

Dude! About time your log rest got some TLC, or maybe retirement? Keep 'em coming!!!

[@TheWoodFiredOvenChef]

more to come

[@CM-sd5tg]

Hi Clive, Finally catching up with your videos. Love chicken wings and have done them in my Wood Fired Oven but keeping the wings whole rather than separated. Never tried them using the method you have used here or made my own teriyaki marinade but it's now a 'must try' ! The whole video makes them sound like a truly delicious starter or snack while slow cooking another dish! Brilliant! Kind regards,

[@TheWoodFiredOvenChef]

Thanks so much for the comment. Clive

[@stevemaltby4496]

Great start to the weekend to wake up to another video from Sir Clive. Sunday lunch is now sorted.

[@TheWoodFiredOvenChef]

Thanks so much, enjoy the weekend

[@jamesottinger635]

Always great videos. I love the fact that you drink wine, same as me!

[@TheWoodFiredOvenChef]

no point in cooking without wine 🙂

[@rossebbott1937]

Thanks Clive I can’t wait to try in my own wood fired oven

[@TheWoodFiredOvenChef]

Let me know how it goes

[@tighthead03]

Ah here, you're just showing off now 😂 love the video, keep them coming

[@TheWoodFiredOvenChef]

😄 more to come

[@TMac0925]

Best part of the bird! Look great Clive! Thank you

[@TheWoodFiredOvenChef]

Many thanks, more to come

[@braddixon3338]

Your background music is perfect for your videos, the whole experience just puts me in a calm mood. Aside from having to modify a cast iron rack, these look pretty easy to do. 😉 I've made some of your other chicken recipes, and found that the wood fired oven produces a different taste/texture than you can get with a normal oven (or bbq). I'll have to think if I can do something different for the rack. oh, another thing, I was just running my oven last night making pizzas, and reached in like you are to position a log that fell off the fire, and singed my hair. 😵‍💫 Gotta be careful when reaching in like that with these ovens.

[@TheWoodFiredOvenChef]

Yes, be careful. Fortunately I don't have the problem of singed hair 😄. More to come. Clive

[@marcbreton9]

Clive you son of a gun!!! You did it again. This video is well done and I love how your first shot is pouring a glass of chilled white wine. Let us know what you’re drinking. Your wings look delicious! Im definitely doing this as an appetizer before pizzas in the wood fired oven.

[@TheWoodFiredOvenChef]

thanks so much!

[@chiliwutz518]

Wonderful recipe. So well and calm done and explained. Thank you. Axel from Germany.

[@TheWoodFiredOvenChef]

Thank you very much Alex. More to come.

[@danhem100]

Wil be trying these out, the crispy skin looks perfect 👍 I use a similar technique in my oven for indian tandoori chicken tikka, they come out of the wood as good if not better than from a traditional tandoor. Keep these vids coming Clive, brilliant as always 👏 🔥

[@TheWoodFiredOvenChef]

Tandoori Chicken is on my list of things to do, so I'm glad you had success with it. More to come. Clive

[@drn.sharaf8907]

Nice video as always Clive. Thanks. May I suggest an alternative way, 4 fire bricks 2 each side, with the right distance between them to work as a support for rods. 🎉

[@TheWoodFiredOvenChef]

It's a great suggestion, and I have tried it. It works, but the bricks take up quite a bit of room, and leave less space between them. And I found it easier to pull them in and out of the oven using the modified grill.

[@bbbvvhk]

Hi sir, how do you clean the food drippings on the oven floor?

[@matthewhyde4177]

Just purchased a 40 inch Thor pizza oven. I can't wait to try this!

[@TheWoodFiredOvenChef]

Congratulations on your new oven !

[@63humanbeing]

So glad to see new vloggs, Clive you are an inspiration to many people…

[@TheWoodFiredOvenChef]

Thanks so much. More to come

[@mariocuka7766]

Thank you Clive 🙂

[@TheWoodFiredOvenChef]

Many thanks

[@justinbelarski7077]

These bring my family so much joy.

[@TheWoodFiredOvenChef]

🙏🏼

[@booricana9057]

I very much enjoy your videos. 👍👍👍👍👍

[@TheWoodFiredOvenChef]

Glad to hear that, thank you

[@susanglasgow8992]

Glad your back Clive. Those wings look Yummo!!! X

[@TheWoodFiredOvenChef]

Thanks so much

[@christiangullfeldt2151]

Great inspiration! Thank you! 🍗🥩🍷

[@TheWoodFiredOvenChef]

many thanks

[@arminroshan2101]

Perfect! I learned much from your great videos. Qestion, how did you clean up the oven's surface from chicken oils. And did the oven smell afterwards? I am afraid to try it out due to its smell and greasiness

[@TheWoodFiredOvenChef]

When I’ve finished cooking with my oven I drag the embers over the floor. This helps the fire go out sooner, spreads the heat across the oven if you’re considering some retained heat cooking, and burns off any residual food on the oven floor. Once the oven has cooled, and you’ve swept it clean, you’ll see that the floor is quite clean.

[@arminroshan2101]

@@TheWoodFiredOvenChef perfect! Will give it a try

[@beranbr]

Absolutely my favorite youtube channel. So good. Where did you get those metal tongs used for moving the tuscan grill in and out of the oven?

[@TheWoodFiredOvenChef]

They're Blacksmith forge tongs that I found online. Thanks for commenting, I really appreciate it.

[@rizlawalls]

Perfection and thanks for the wine name too 😉

[@TheWoodFiredOvenChef]

You’re welcome 😊

[@billlepito1032]

Love the video. If I can make a recommendation. Can you please list all ingredients at the end of the video. That would be much appreciated.

[@TheWoodFiredOvenChef]

All the ingredients are listed below the video

[@Hamsa3600]

this cooking meditation , i watch and i relax it is so perfectly done and i love wine too , this remember my time in Spain ,music is perfect image sound of fire etc etc . thank you so much .. question do you then dip again the wings in sauce after cooking , are they dried ? or juicy how long is the cooking time ? thank you

[@TheWoodFiredOvenChef]

Thanks so much for commenting. I prefer my wings not drenched in sauce. This recipe they're still moist and tasty. They should take 20 to 25 minutes depending on the heat of your oven. Clive

[@айырат-в7т]

Very nice ❤❤❤

[@TheWoodFiredOvenChef]

Many thanks

[@Blisterproductions]

Looks amazing as ever, for me i would of pushed the embers to the side but not some of the ash. This would of helped soak some of the fat dripping on the floor.

[@TheWoodFiredOvenChef]

Great suggestions, but when I’ve finished cooking with my oven I drag the embers over the floor. This helps the fire go out sooner, and spreads the heat across the oven if I’m considering some retained heat cooking. Placing the hot embers over the floor also burns off any residual food. Once the oven has cooled, and I’ve swept the ashes away, the floor is completely clean.

[@arturovera4932]

Love your videos Clive! My friends and I here in Peru are a following of yours! Hope you and your family are well.

[@TheWoodFiredOvenChef]

Thanks so much

[@ГулнораГазиева]

Спасибо огромное

[@johncarr3582]

These look delicious, another one to try

[@TheWoodFiredOvenChef]

Thank you 🙏🏼

[@endtimeslips4660]

very tempting recipe.

[@TheWoodFiredOvenChef]

Give it a try and let me know what you think

[@Sandeepdalvi1976]

Mouthwatering

[@TheWoodFiredOvenChef]

Thanks a lot

[@josephgemmo]

I recently only make my wings in the oven but in cast iron pans. This looks so much better. What temp is thr floor and walls? As always great video. Please keep them coming.

[@TheWoodFiredOvenChef]

I always fire my oven up to the same temperature, which is around 650-700F/340-370C in the center of the oven floor. Then take advantage of the variable temperature between the fire and the oven opening. Putting the embers on the floor will probably raise the temperature closer to 900F/480C. More to come. Clive

[@OverdriveMusic]

delightful

[@TheWoodFiredOvenChef]

Thank you 🙏🏼

[@LaimaLaurie]

I noticed that you haven't burnt off the black soot in the oven for this recipe. Is that not always necessary? Awesome videos. Thank you so much.

[@TheWoodFiredOvenChef]

it’s true that you need to get the oven above 650F/345C to clear the soot from the dome. But I don't always need the oven to be that hot, and once the temperature is that high it’s hard to bring it down. I have embraced starting the oven with a small fire to bring it to the temperature I need based on what I’m cooking. To avoid too much buildup of soot, at the end of the evening I will add a few pieces of wood to the fire to bring the oven temperature up, and then spread the embers over the floor. Then put on the door. By the time I’m ready to use the oven again the dome is clear.

[@LaimaLaurie]

Thanks for the great info

[@gindrinkersline3285]

Sublime, Bravo!

[@TheWoodFiredOvenChef]

Thank you!

[@legioners1406]

Very nice

[@TheWoodFiredOvenChef]

Thanks

[@rodrigomattiello5879]

muito bom!! parabens

[@PumaParisien]

Thank you for the upload Clive, super well explained and top as usual

[@TheWoodFiredOvenChef]

Glad you enjoyed it, thank you

[@abdulmajeed-zc5qn]

Thank you ❤

[@TheWoodFiredOvenChef]

You're welcome 😊

[@danielborg9317]

I enjoy watching your videos, thanks for sharing. I notice that the dome of your oven isn't white, which I guess is typical for pizza's. But when you cook other food like this, how do you gauge when is ok to cook in it or is it just experimentation with the wood oven? I imagine some preheating would be required.

[@TheWoodFiredOvenChef]

I used to always go for the clear dome, but the temperature needs to be over 650F/345C to get it there, and I don't always need the oven to be that hot. So I've focused more on getting the oven to the temperature I need based on what I'm cooking. At the end of the evening I place a few logs on the fire to bring up the temperature and then pull the embers across the floor, and then place on the door. That traps the in heat, and the dome is usually clear the following day. So that helps prevents any soot build-up, and provides a clean dome for the next use.

[@juangomez409]

Great video like always, thanks Chef

[@TheWoodFiredOvenChef]

Thanks so much

[@mossy6144]

Wonderful!

[@TheWoodFiredOvenChef]

Many thanks!

[@AES5967]

Cooked to perfection!

[@TheWoodFiredOvenChef]

Many thanks

[@rixjoseph9233]

Love the cooking. Can anyone also tell me the background music please.

[@TheWoodFiredOvenChef]

The track is called “Charango" by Mark Thomas Hannah.

[@kostamiladinov76]

Great video and new recipe. I have a question for you: how do you deal with oil dripping and marks on oven floor ?

[@TheWoodFiredOvenChef]

Pull the embers from the fire over the floor and it will burn away any residual food

[@rotemper]

Great. Thank you ❤

[@TheWoodFiredOvenChef]

You're welcome 😊

[@mattstanley8498]

Clive, great video, as always! Would you recommend this method of cooking with other skewered dishes? i.e. kebabs, whole fish etc

[@TheWoodFiredOvenChef]

Yes, absolutely you could try this method with many different meats and vegetables. I prefer the open grate for chicken so they dont get stuck, but other meat would work fine on the Tuscan grill. Clive

[@davidapp3730]

They look great. Do you do anything to stop the chicken fat dripping on the oven floor?

[@TheWoodFiredOvenChef]

When I’ve finished cooking with my oven I drag the embers over the floor. This helps the fire go out sooner, and spreads the heat across the oven if I’m considering some retained heat cooking. Placing the hot embers over the floor also burns off any residual food. Once the oven has cooled, and I’ve swept the ashes away, the floor is completely clean.

[@andyh6017]

Superb as usual and hugely inspirational. Thank you.

[@TheWoodFiredOvenChef]

Many thanks!

[@Vinifloriano]

How do you get rid of the fat from the floor? Do you just burn it with the charcoal?

[@TheWoodFiredOvenChef]

I just posted a new video that will answer your question. Clive

[@andrewdebbane]

great video,i love those metal skewers,can you share the place to get some?thanks

[@TheWoodFiredOvenChef]

Thanks. Probably at webstaurantstore.com.

[@Pitcrew1960]

Great one Clive ...question what fish would work well with this marinade

[@TheWoodFiredOvenChef]

Thank you. I think I would try cod, and probably cubes of salmon would be delicious.