These wings are injected with a Japanese blend of bbq sauces to keep these wings moist on the inside with a bite of Japanese flavors and crispy umami hit on the outside. These wings will go fast at any get together and can be a meal or just an appetizer.
Candied Bacon Sticky Japanese Wings
Description
These wings are injected with a Japanese blend of bbq sauces to keep these wings moist on the inside with a bite of Japanese flavors and crispy umami hit on the outside. These wings will go fast at any get together and can be a meal or just an appetizer.
Ingredients
Instructions
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1. Semi dry your wings, but leave them moist.
2. Cook your bacon strips, but don’t make them extra crispy. Set aside and coat with Dr. Bill’s Cane & Maple Syrup while it’s hot and then let it cool down completely. Once cool, chop into small rectangular strips as demonstrated in the video.
3. Chop your scallions and set aside.
4. Mix your wet ingredients well (except the syrup, do NOT add cane & maple syrup to the injection) and inject 2/3 of tge mixture into your chicken wings. If you do not have an injector skip this step.
5. Coat outside wings with the bbq rub, baking powder and panko bread crumbs.
Note
Served with Street Corn.
