Glazed Asian Wings

Sweet, savory, umami-packed with a sticky finish and a little kick if you want it—Bachan’s Glazed Asian Wings bring next-level flavor to the table.

Ingredients

• 2–3 lbs chicken wings (split, tips removed)
• Salt & pepper, to season
• 1 tbsp baking powder (helps crisp the skin)
• ½ cup Bachan’s Japanese Barbecue Sauce
• 1 tbsp honey (optional, for extra glaze)
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger (or ½ tsp ground ginger)
• Optional: Meat Church Holy Voodoo seasoning for a light dusting
• Sesame seeds & sliced scallions, for garnish

Instructions

1. Prep the Wings:

1. Pat wings dry with paper towels. Toss in a bowl with baking powder, salt, and pepper until evenly coated.
2. Place on a wire rack over a baking sheet. Optional: Let rest in the fridge for 30–60 minutes to help crisp the skin.

2. Cook the Wings:

• Smoker Method (Low & Slow): Preheat smoker to 250°F. Smoke wings for 1.5–2 hours, flipping halfway, until crispy and 175°F–185°F internal temp. Optional: Crank heat at the end to crisp.
• Oven Method: Bake at 400°F on a wire rack over a sheet pan for 40–45 minutes, flipping halfway through.

3. Make the Glaze:

1. In a saucepan, warm Bachan’s sauce, honey, sesame oil, garlic, and ginger. Simmer for 2–3 minutes to bring flavors together.

4. Glaze the Wings:

1. Toss hot cooked wings in a large bowl with the warm glaze, or brush glaze directly onto wings while hot.
2. Optional: Dust with Meat Church Holy Voodoo seasoning for extra sweet-heat.

5. Garnish & Serve:

1. Sprinkle with sesame seeds and scallions. Serve immediately with extra glaze on the side.

Chef Paddy’s Tips

• Char After Glazing: Give wings a final 2–3 minute blast of direct heat to lock in that sticky finish.
• Spice It Up: Add a splash of sriracha to the glaze for serious heat.
• Voodoo Dust: Holy Voodoo seasoning hits the sweet-heat balance perfectly—don’t sleep on it.

Let’s cook with heart and hustle.