Welcome to another culinary adventure with Dad Got This! Today, we're tackling one of the greatest grilling challenges: making the best Filipino BBQ Grilled Chicken Wings ever.
And guess what? We're not just cooking up a storm; we're also celebrating Monument Grills Day with an exciting giveaway. Let's dive into the details of this mouthwatering recipe and how you can win one of three incredible Monument grills.
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The Monument Grills Giveaway
Before we get into the nitty-gritty of our delicious chicken wings, let's talk about the Monument Grills giveaway. Mark your calendars for August 20th, because Monument Grills is giving away three top-of-the-line grills: the Denali 605 Pro, the Mesa 415 BZ, and the Mesa 200G. Entering is a breeze. All you need to do is subscribe to my channel, follow Monument Grills on their social media, and fill out a quick form on their website. It's that simple! Now, let's get back to the star of the show: our delectable chicken wings.
Prepping the Perfect Wings
The secret to our wings lies in a marinade inspired by a Filipino barbecue recipe that I use for just about everything. It's a harmonious blend of sweet, savory, and umami flavors that will have your taste buds dancing. Here's a quick rundown of what you'll need:
- Brown Sugar: This adds a delightful sweetness to the marinade. You can use either light or dark brown sugar.
- Soda: Yes, you heard that right. Soda like Sprite, 7-Up, or even Coke adds a unique flavor and helps tenderize the meat.
- Dark Soy Sauce: This gives the marinade a rich, umami depth. It's thicker and slightly sweeter than regular soy sauce.
- Honey: Adds a natural sweetness and helps create that beautiful glaze on the wings.
- Ground Ginger, Granulated Onion, and Granulated Garlic: These spices add a robust flavor profile.
- Garlic Paste: Because who can resist a little extra garlic? I use the pre-minced stuff for convenience.
Once you've mixed all these ingredients together, it's time to prep your Filipino BBQ Grilled Chicken wings. I prefer to separate the wings into flats and drums. This not only helps them cook more evenly but also makes them easier to handle on the grill. Plus, it's a great excuse to show off my favorite knife, the Ken Onion Shun Japanese Chef Knife. A sharp knife is essential for this task, and if you want to learn more about knife care, check out my dedicated video on the subject.
Marinating and Grilling
After prepping, place your wings in a gallon-sized Ziploc bag and pour in the marinade. Seal the bag tightly, give it a good shake to ensure all the wings are well-coated, and let it rest in the fridge for two to four hours. This marinade is potent, so you don't want to let it sit too long, or the flavors might become overwhelming.
When you're ready to grill, preheat your Monument Grill to medium heat. The key to perfect wings is patience. Place the wings on the grill and let them cook until they start to sizzle and develop a nice char. Resist the urge to flip them too early; they'll let you know when they're ready by releasing easily from the grill.
Once you've achieved a beautiful char, move the wings to the top shelf and turn down the heat. This is where the magic happens. Start glazing your wings with some Japanese barbecue sauce. This sauce is a game-changer, adding a sticky, sweet layer of flavor that complements the marinade perfectly. Glaze, close the grill, let them get tacky, and repeat. A few rounds of glazing will give you the ultimate sticky, charred wings that are sure to impress.
The Final Touch
Now, it's time to enjoy the fruits of your labor. These wings are guaranteed to be some of the best you've ever made. They're sweet but not too sweet, with a savory umami kick from the dark soy sauce. The only problem you'll have is not eating them all before you serve them to your family!
Don't forget, while you're savoring these delicious wings, to subscribe to my channel, follow Monument Grills, and enter the giveaway. You might just win the Denali 605 Pro, Mesa 415 BZ, or Mesa 200G. And as always, leave a comment, give the video a like, and consider becoming a channel member for exclusive perks like early access to videos and shout-outs.
In conclusion, we've answered the question of how to make the best chicken wings ever and how to win a Monument Grill. The only question left is: what do you call a chicken that haunts a house? A poultrygeist! Stay tuned for more delicious recipes and grilling tips from Dad Got This. Happy grilling!
Recipe
Filipino BBQ Grilled Chicken Wings
Equipment
- Propane Grill
- Knife
- Cutting Board
- Metal Bowl
- Whisk
- Measuring Cups and Spoons
- Gallon Freezer Bag
- Tongs
Ingredients
- 2 lbs Chicken Wings
- .17 OZ Bachan’s Japanese BBQ Sauce You won't need the whole bottle.
Marinade
- 3 Cups Sprite
- ½ Cup Dark Soy Sauce
- ¼ Cup Honey
- 1 teaspoon Ground Ginger
- 1 tablespoon Granulated Garlic
Instructions
Prepare the Marinade:
- In a large mixing bowl, combine ½ cup of brown sugar, 2 cups of soda, ½ cup of dark soy sauce, and ¼ cup of honey.
- Add 1 teaspoon of ground ginger, 1 tablespoon of granulated onion, 1 tablespoon of granulated garlic, and 3 teaspoons of minced garlic paste.
- Whisk all the ingredients together until well combined.
Prep the Chicken Wings:
- Separate the chicken wings into flats and drums using a sharp knife.
- Place the prepped wings into a gallon-sized Ziploc freezer bag.
Marinate the Wings:
- Pour the marinade over the chicken wings in the Ziploc bag.
- Seal the bag tightly, ensuring there are no leaks.
- Place the bag in a bowl (to catch any potential leaks) and refrigerate for 2-4 hours.
Preheat the Grill:
- Preheat your grill to medium heat.
Grill the Wings:
- Remove the wings from the marinade, allowing any excess to drip off.
- Place the wings on the grill and cook until they start to sizzle and develop a nice char, flipping them only when they release easily from the grill.
- Continue to flip and rotate the wings to ensure even cooking and charring.
Glaze the Wings:
- Once the wings have a nice char, move them to the top shelf of the grill.
- Turn the burners down to low heat.
- Brush the wings with Japanese barbecue sauce, close the grill, and let them cook for a few minutes to allow the glaze to become tacky.
- Repeat the glazing process a few times for an extra sticky coating.
Finish and Serve:
- Check the internal temperature of the wings to ensure they are fully cooked.
- Apply one final layer of glaze before removing the wings from the grill.
- Serve immediately and enjoy the sticky, savory, and sweet flavor-packed chicken wings!
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Filipino BBQ Grilled Wings:
Monument Grills:
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Bachan's Japanese BBQ Sauce:
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Dark Soy Sauce:
Get it On Amazon
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