Sauce Recipe: 1-1/2 cup of Bachan’s Yuzu Japanese BBQ Sauce poured into a small saucepan with 2 teaspoons of ground Ginger, 1/2 cup of water and 3 tablespoons of Cornstarch. Gently bring the sauce to a boil, stirring to avoid the Cornstarch from sticking then remove from heat and set aside once the sauce is nice and thick.
If you saw my Smoked Wings recipe, then you probably already know how I made these. If not, it’s pretty simple. Toss some wings in Salt, Pepper, and Garlic Powder then load them into a preheated (225 degrees) Pellet Grill and let them go undisturbed for about 3 hours. Crank up the heat to 350 degrees and brush each side of the wings with sauce in ten-minute intervals, 3 times on each side then enjoy. Easy, tender and delicious.
Please note, for this particular sauce, it can be a little salty so I would caution against over salting your wings in the beginning.
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