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!
Meat Church How To YouTube Video: https://youtu.be/k20rsRQOXUk
- Toasted Sesame Seeds
- Scallions, diced
Prepare the wings
In the video above I started with whole chicken wings. Using a sharp knife I separated the flappers from the drums. Marinate these wings with bottle of Bachan's Japanese Barbecue Sauce in a bring bag or container for at least 4 hours. I prefer overnight.
Remove the wings from the marinade and discard the sauce. Season with Meat Church Holy Gospel or Holy Voodoo. Allow to adhere for at least 5 minutes.
Prepare the Smoker
Prepare your smoker to a temperature of 250. I recommend a fairly smokey wood or pellet with this cook such as oak, mesquite or hickory. We used a Mill Scale 94 gallon offset smoker with post oak in the video above.
Place the wings in the smoker and smoke until at least 175 internal. Poultry is done at 165, but I prefer to take them to a higher temp to help dry and crisp the wings. Doing this will not dry them out.
During the last 15 minutes of the cook prepare your grill.
Prepare the Grill
Prepare your grill for direct grilling at a medium to high heat. At least 375. We used a Mill Scale Yakitori Grill with lump charcoal in the video above. Any grill will work. If using a pellet grill I would go with an even higher temperature such as 450 for this final step.
Grill\Finish the wings
Remove the wings from the smoker. Immediately grill 1-2 minutes per side. Be sure not to have the wings too close to the fire so as not to burn them.
Grill to your desired char level. Remove from the grill, allow to cool and enjoy!