I guess I’m in a BBQ mood– and that continues with these Japanese Barbecue Baked Wings.
Barbecue mood? Football mood. I spent a good part of last Sunday on the couch watching playoff football and it was a good reminder that the Super Bowl is a-coming and figured it was a good time to share yet another wing recipe.
I say “yet another” like it’s a bad thing. I’m from Buffalo – I grew up on wings. The OG ones. Since then I’ve expanded my palate to include jerk, Korean, sweet and spicy, green curry, chimichurri…I feel like I could go on. I’m adding to my already full smorgasbord with another varietal.
This recipe comes to us all from my friend D and her Japanese roots. She came for Thanksgiving armed with Bachan’s and informed me that I could make a really easy wing marinade with it.
Done.
What is Japanese barbecue sauce?
Bachan’s in particular, is a sweet and salty, small batch made barbecue sauce that hits ALL the notes- an umami-lover’s delight, with flavors like ginger, green onion, sesame oil, mirin, rice vinegar, and soy sauce. – all flavors not typically found in standard Americana BBQ sauces. And, unlike most sauces, this one doesn’t use any thickening agents or preservatives!
What ingredients do I need to make Japanese BBQ baked wings?
Less than five!
- chicken wings: typically go for drummies only but you can mix it up with both wings and drummies. Skin-on, bone-in
- bachan BBQ sauce: good news is that I’m seeing this pretty much everywhere these days at any grocery store. No trips to the speciality for this one.
- fresh ginger, grated
- green onions
That’s it!
These babes are baked, not-fried becuase I don’t really like to fry things and, depending on the size of your wings, can be done in as little as 30 minutes. Closer to 40 if you’ve got some meat on those bones. Literally.
Japanese Barbecue Baked Wings
Equipment
- 1 cooling rack oven safe
- 1 baking sheet
Ingredients
- 12 chicken wings bone-in skin-on
- ½ cup Japanese BBQ sauce
- 1 TB green onions minced
- 1 TB fresh ginger grated
Instructions
- In a medium sized bowl, add the barbecue sauce, ginger and green onions, Mix well. Add the chicken wings, toss to coat thoroughly. Cover and let marinate at least 4 hours or overnight.
- Preheat the oven to 400F.
- Line a baking sheet with parchment paper or foil. Place the cooling rack on top.
- Place the wings, skin side up, on the rack in a single layer.
- Bake for 25 minutes. Flip the wings and bake another 15-20 minutes until the wings are cooked through. Serve immediately.
