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 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...
Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale Offset & Yakitori Grill: millscale.co/
Bachan's Japanese Barbecue Sauce: bachans.com/
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ KZbin 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

[@analyrodriguez9879]

I just bought that Japanese BBQ sauce at Costco two weeks ago. It's phenomenal. I love that flavor.

[@BrianMiller1973]

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?

[@marky4564]

@@BrianMiller1973 fucking amazing that’s a good description

[@chris_favreau]

@@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

[@aurora_skonyt]

Little salty little sweet hits the spot

[@JBishop25]

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.

[@trentonallen1744]

Hey Matt how about a tour of the whole outdoor kitchen?? I’d love to see the whole setup and smoke control environment

[@MeatChurchBBQ]

Coming soon!

[@ericgtz66]

@@MeatChurchBBQ pinky promise?

[@Toryrounds1995]

For sure

[@crystallazzara1197]

I was about to ask the same thing! Can’t wait to see it!

[@stuartbelchem1464]

Accurate statement. Good call

[@scottraridon5224]

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. 👊🏼🔥

[@boatworkstoday]

That Bachan's sauce is bad ass on flank steak with an overnight marinade! Have many bottles of that stuff on hand ;-)

[@MeatChurchBBQ]

Will try that!!!!

[@morganhaysphoto]

I second this!

[@taragolding4195]

Are you marinating the wings and the steak in the straight sauce or are you adding a little water or anything?

[@scottlogan3290]

@@taragolding4195 - following

[@SVTeel]

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!

[@randymo8709]

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.

[@chadeverett5423]

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 🍻

[@pj9241]

I’ve been doing similar but have even had really good luck with the air fryer

[@MeatChurchBBQ]

I love that method too. I have a video in that last summer.

[@MrRiverfeverwa]

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!

[@4seasonsTrucker]

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

[@pgrant7688]

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.

[@scottdware]

Loved this video. That sauce is absolutely insane!

[@bruceruiz8184]

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.

[@chris_favreau]

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

[@dewayneandrews642]

Those wingz look PHENOMENAL..

[@southwest7977]

Looks like a hibachi from the 70’s. I bought an old school hibachi recently. Great cook on a small scale.

[@richardclausen154]

I smoke up the scratchers, but use them for flavor accent in soups. They freeze well.

[@chadmiller6487]

Just found your holy cow seasoning at my local farm store. Absolutely love it. The coarse grind is wonderful. I'm sold 💯

[@frankkottwitz6279]

Another great video and recipe love the new cooking rig too. Way to go Matt!

[@BackyardWarrior]

Freshest postmaster on YT💯💯 AM1 & NE fitted🔥🔥 and the wings look good too

[@MeatChurchBBQ]

I’ll take these compliments!!!! 🔥🔥

[@yojoeski]

Could the wings be deep fried as well to crisp them up?

[@BrisketMedic]

Man! I’m just seeing this. Love the combination of flavors and techniques

[@MeatChurchBBQ]

Thank you!!

[@TailEndCustoms]

Flapper for sure! Yum

[@danielhowell167]

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!

[@2toeninja]

My fiance brought home a bottle of that Japanese BBQ sauce a few weeks ago. Man that stuff is amazing.

[@WompRok]

This is my go to wing method, thanks! Don't even grill em, use most other sauces, works just too well!

[@fz_phoenix8818]

Definitely a dream bbq set up…love the videos brother

[@bdawg4231]

Hell yeah brother!! About to do some smoked wings tomorrow night for the NFL draft! gonna do them exactly like this!

[@MeatChurchBBQ]

Keep me posted!

[@patrickoconnor9652]

Made these last night. WOW!!!!

[@richardbrouwer1145]

Take your wing tips and smoke them and then use them to make chicken stock. Adds a beautiful bbq flavor to the stock!

[@jasonboyd5220]

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

[@darthxellaa912]

Those wings turned out amazing! You could also give the wings a post sprinkle of Shichimi Togarashi seasoning for an added hit of flavor.

[@richardboisvert9998]

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 !

[@travisyuga]

Where can I find a printable version of this recipe? Thanks

[@lovelynurse23]

The Bachan Japanese BBQ sauce is not available at Walmart. Just saw it this past weekend!

[@sloanhoggarth1333]

The Bachan's is amazing, how do you think it would do "Smoke a Fried". Thanks for all the generous content you put out.

[@Mr.Simple.Smoker]

This is great. Thank you for my next cook idead. ❤

[@dougrs1983]

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

[@16regggie]

You should try Nashville hot wings with your breading

[@Jeepy2-LoveToBake]

Scratchers ARE the best part of the wing!!!

[@Incubyss]

making these next weekend - thanx!!!!

[@tomasclark5293]

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...

[@kseriesdan9722]

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

[@jwojo7644]

Just made these with the green bottle and texas sugar for a homemade Christmas ale keg tapping party

[@michaelalvarez846]

Definitely will give recipe a go for Mother's Day and season wings separately half with Voodoo and Gospel

[@brentthompson9508]

Could you do some mustard bbq one day for a boy from South Carolina?

[@MeatChurchBBQ]

Love me some mustard sauce!

[@scottwhite1963]

Roll Tide Matt..... Love your videos......

[@mmorris730]

Hey bud that was awesome thanks for the video on the wings they look awesome I'm going to do some tomorrow will let you know how they turned out

[@gsmoneygsmoney1479]

LMFAO agreed on the scratchers Nice Matt. Awesome as usual

[@AvSpacing]

Matt Pittman, you are such a BOSSS, those wings look awesome, gonna try them this weekend! thanks for this awesome video!

[@MeatChurchBBQ]

Thank ya! 👊🏽

[@davidpinlac3129]

Smoked my wings at 250F for 2 hours, but the skin was pretty rubbery. Didn’t grill them. Is that the missing step? Any ideas?

[@tinomacchia5410]

What temp did you set the smoker on?

[@robzograph9963]

Dang Matt, those look amazing. Scratchers are NOT worth the time, I happen to agree with you. Gonna give this a go when I get time.

[@Pincheemoska]

I had high hopes for them “Scratchers” 😂

[@jasonherrington2002]

have you tried these on a rotisserie with a basket? I am getting a napoleon basket for my joetisserie on BGE and have heard 400 for about an hour with some smoke wood chunks and you get a nice crispy skin.

[@pearlwavey9051]

Outstanding Amen brother🙏🏾🙏🏾🤓

[@flyer7773]

Looks good enough to eat! 😂

[@jbouchard1087]

Chicken feet are amazing if done right!

[@kapadona78]

Hey Matt @MeatChurchBBQ ...I am out of the Bachan's, but I do have a nice teriyaki marinade. Do you think your Holy Gospel would go well with it??

[@jeremynorton5323]

I know what's for Dinner!

[@anthonylee667]

What if you’re a peasant like myself and only use the Traeger for the wings - How do you get them crispy at the end? Leave them on the Traeger and increase temp to 375?

[@morgan0179]

These wings look incredible! I noticed your smoker is starting to look a little dirty. I'd love a video on your cleaning process.

[@MeatChurchBBQ]

...tbh I'd rather you come clean it for me. :)

[@morgan0179]

@@MeatChurchBBQ I'm only a few hours East in Longview. Let me know a good time and I'll head that way! As long as you walk me through that process and feed me I'll be there!

[@13aspen21]

My daughter loves the scratches as well for some strange damn reason.

[@rmagala]

Always tweaking my wing cooks, in search of the perfect method. I'm a flapper guy. Scratchers are for stock

[@Joshua-ze9je]

I’m going to try this recipe with drum sticks😅

[@traviscoombes3578]

Holy Voodoo is good on anything.

[@jameselder2011]

Let's go HEB

[@nickb3308]

What grill temp would you recommend for the grilling stage at the end?

[@MeatChurchBBQ]

I went by feel of my hand. It was pretty hot. North of 375 or so.

[@DEADKING624]

Hey Matt don’t they make chicken 🐔 🐓 fingers out of the scratchers…???🤪😜😂

[@shawnbowen6833]

No more drums and flats. From now on they will be known as the drums, flappers and scratchers.

[@Orangeokie7]

Can you get that Japanese BBQ at HEB?

[@MeatChurchBBQ]

Central market

[@williamdevore6525]

Made these today and my wife tells me I’ve ruined going out to get wings now.

[@PepperTee]

Flappers all day, every day.

[@joesabella3300]

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.

[@Teerman420]

Wings are about flavor and texture. That skin has to be crisp.

[@zeblanmaidaynovich796]

Scratcher guy is adush let's leave him all the bones hahaha😂😃😆

[@johnlebzelter4208]

Killer looking wings Matt! That clip of that post oak crackling’ was pretty awesome I must say!

[@texanjared]

What do you recommend RE Grilling if you just have a Traeger and no grill. Any suggestions much appreciated. Thanks!

[@AR-ly7yt]

1-cup soy sauce 1 cup brown sugar 1/2 cup water Thats the baseline Add garlic, ginger, pepper, green onion to taste

[@ftba11er88]

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

[@dalespencer8494]

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.

[@davidnipper164]

I love the way you give enough detail that we can actually go do what you show....Thanks keep it up

[@ouyrwq]

You are making our world a better place. Thank you.

[@CoolFLDad]

Those wings look great! Definitely looking for that sauce

[@MrEric0822]

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.

[@TheDavey67]

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?

[@alectalkington2149]

Wonder what boneless chicken thighs would taste like with that exact marinade?

[@RRMS-In-Check]

Forever a flapper girl! :D I can't wait to make this recipe!

[@b2d327]

Only an amateur would leave that much meat on a “scratcher”. Not saying they’re the best part, but they are good eating IF you know what you’re doing 😉

[@edsonglutes8947]

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....

[@genopierpoint8887]

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.

[@wornslick]

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!

[@SirPartyRoc]

In the end I was hoping you were going to say "I aint mad at that" in Japanese. LOL Good to know you can take the wings to 180.

[@heavyq]

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!

[@ChuongNguyen-up9fy]

now I have to go and buy another grill to keep up with Matt. Used to try and keep up with the Jones....now it's Matt....

[@datrumpet5]

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

[@Dggefresh]

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

[@Jarhead0331]

Where’s a good place to temp a wing for 180* seeing as they lack in meaty areas?

[@Bean-sz7sr]

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!

[@Goodsales23]

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. 😂😂