@@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
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
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 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.
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.
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!
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 TH-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
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.
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.
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.
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!
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 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
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!
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.
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.
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!
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!
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
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.
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
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
Love the term "SCRATCHERS"! 😂I've always referred to them as handles for holding the full wing. On a side note, just recently got turned on to your channel and subbed. Got some Meat Church rubs in my Christmas list. Appreciate all you do to educate us with these fantastic videos. Happy Smokin'
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...
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
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 !
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!
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
You are making our world a better place. Thank you.
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
I love the way you give enough detail that we can actually go do what you show....Thanks keep it up
I love your comments…”make the flavor profile your own”…you are like the Bob Ross of BBQ!
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.
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
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 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.
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.
Another Great Cook Matt... Thank You!
Thank you!!!
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.
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 like that at the end the music and the exit moderation comes together. Big time!
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.
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!
Love finishing my smoked wings on the grill - great way to add a little texture and some additional flavor.
Made some wings today and they were the hit of the party.
Made these wings exactly as shown and I gotta say they were some of the best wings ever!
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 TH-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
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. 👊🏼🔥
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!!!!!
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!
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.
Scratchers = crunchy bits. The bomb!
Just made these used Killer Hogs The BBQ Rub. Turned out great need some heat but a keeeper Thank you for another great recipes!
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.
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
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!
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
Looks like a hibachi from the 70’s. I bought an old school hibachi recently. Great cook on a small scale.
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
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.
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
Killer looking wings Matt! That clip of that post oak crackling’ was pretty awesome I must say!
NOTHING TASTES LIKE REAL CHARCOAL OR BRIQUETTES AND THESE LOOK AMAZING!!
Looks awesome as usual!
Some Meat Church Japanese 7 spice would be a outstanding!!
Those wingz look PHENOMENAL..
Those wings look great! Definitely looking for that sauce
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!
this bbq sauce is the BEEEEEST. i tried it at costco and was like. WE HAVE TO BUY THIS.
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.
Loved this video. That sauce is absolutely insane!
Nice job as always. Simple but precise.
Thanks Tony! I believe great food doesn’t have to be complicated. 👊🏽
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.
Those look bangin. Gotta try it out.
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
I love the scratchers the crispy tips are out of the world ❤️
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!
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!
YATZZZEEEEE!!! At that point I knew. Heading to the store now.
This is great. Thank you for my next cook idead. ❤
Another great video and recipe love the new cooking rig too. Way to go Matt!
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!
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
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.
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
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
Love the term "SCRATCHERS"! 😂I've always referred to them as handles for holding the full wing. On a side note, just recently got turned on to your channel and subbed. Got some Meat Church rubs in my Christmas list. Appreciate all you do to educate us with these fantastic videos. Happy Smokin'
Made these last night. WOW!!!!
Just made these today for Mother’s Day and they were a hit!!
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 would have been gone after pulling them from the smoker around here! Definitely going to give them a try, thanks for another great video!
Great cook. Gonna try these tonight!!!
I smoke up the scratchers, but use them for flavor accent in soups. They freeze well.
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
any problems with sticking on the smoker?
Wing tips are great for chicken stock
I like the bite of wing tip especially fried.
Just found your holy cow seasoning at my local farm store. Absolutely love it. The coarse grind is wonderful. I'm sold 💯
Man! I’m just seeing this. Love the combination of flavors and techniques
Thank you!!
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.
Great video Matt! Gotta find me some Japanese bbq sauce I guess.
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
Doing these right now! Awesome video.
Definitely a dream bbq set up…love the videos brother
Take your wing tips and smoke them and then use them to make chicken stock. Adds a beautiful bbq flavor to the stock!
Made them tonight. This is now my go to wing cook. They are addicting! Thanks!!
I followed your instructions on the pulled pork last year, best we ever had, thank you😊
Another great video Matt…. I’m leaving now to get the wings, the Bachan’s Japanese BBQ sauce…. and some Sapporo of course!!….
making these next weekend - thanx!!!!
trying YOUR way right now sir!!! LETS GOOOOOOOOO!!~
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
Those are some good looking wings. This is a must do. Flappers!
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
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
My fiance brought home a bottle of that Japanese BBQ sauce a few weeks ago. Man that stuff is amazing.
Awesome… can’t wait to try this 🙌
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 !
Yummy ! I have to Try this !
Hell yeah brother!! About to do some smoked wings tomorrow night for the NFL draft! gonna do them exactly like this!
Keep me posted!
You’ve got to try that sauce on beef riblettes!
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?
Love the bbq sauce. Can't wait to try the wings
I'm slobbering all over myself here.
Mercy! I have a new referance!
Thank you so much!
Your gear is exquisite!
Please carry on!!
🙏🏼
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!
Outstanding recipe!🍻
Thank you!!!
Freshest postmaster on YT💯💯 AM1 & NE fitted🔥🔥 and the wings look good too
I’ll take these compliments!!!! 🔥🔥
Another great video Matt. Thank you very much
I’d love to see a smoked corn beef brisket with Guinness marinade or something for St. Pa’draig’s Day!