It has always been hard for me to pick a favorite wing sauce. I was always a big – mild kind of girl, but I can confidently say Teriyaki is my #1 favorite wing sauce. It’s so versatile and you can eat it so many ways. Teriyaki wings. Teriyaki grilled chicken. Teriyaki chicken over salad. Teriyaki chicken or steak with rice. Like literally anything. And it wasn’t until this year I found the BEST kind of “umami–filled, teriyaki-ish sauce”, Bachan’s!!!
Now when I say this, I full heartedly mean this. Bachan’s is like the new Franks. Literally, I put this shhhhh on everything. It is a Japanese BBQ Sauce and tastes just like Teriyaki sauce. They come in 3 flavors – Hot & Spicy, Yuzu and Original. They even have a Gluten Free version! I’ve had them all and it’s honestly hard for me to say which one is my favorite. So I keep all three flavors on deck at all times LOL 😛
For this recipe, I marinated my chicken wings in the Hot & Spicy sauce for about 2 hours. I’m a seasoning kinda girl, I have a heavy hand but with this sauce you really don’t need it. There is SO much flavor in this sauce it does the hard work for you 😉
And to kick it up a notch, I served these wings with a Yuzu peanut dipping sauce. Like, if that ain’t a match made in heaven I don’t know what is. I just remember my husband trying these and literally looking at me as if we were floating. I’ll just leave you with that.
-what you need-
- 2 pounds of chicken wings
- Hot & Spicy Bachan’s
- 1/3 cup peanut butter
- 1 tsp sesame oil
- 2 Tbs Yuzu Bachan’s
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Warm water to thin, 2Tbs to 1/4 cup
- Green onion and sesame seeds to garnish
-what to do-
- Marinate your chicken wings in the Hot & Spicy Bachan’s sauce. About 3/4 cup, make sure your wings are really coated and let sit for at least two hours or overnight.
- Preheat oven to 400 degrees and line a baking sheet with foil, topped with a cooling rack. This will help get these wings super crispy.
- Place wings on rack leaving space in between and bake for about 40-50 minutes until crispy and wings are done – reaching an internal temp of 165 degrees. Keep on eye on these wings though, all ovens are different. If they start to brown fast lower the heat, there is sugar in the sauce so the wings will get caramelized.
- When wings are done, let them cool a bit and rest while you make the Yuzu peanut sauce. My FAV.
- Mix together the peanut butter, sesame oil, onion powder, garlic powder , Yuzu sauce and water until we’ll combined and to your desired thickness. Less water, thicker sauce. More water, looser sauce.
- Plate your Hot wings, drizzle over extra Hot & Spicy Bachan’s, garnish with fresh green onions and sesame seeds. Serve with extra Bachan’s sauce on the side and of course, your peanut Yuzu sauce.
- Try not to get lost in the sauce.
Did you know, Bachan means Granny?! Visit Bachan’s here to read about their story and find the best sauces.