Yesterday, Zac Johnson, the barbecue master of Meaty Johnson's BBQ, spoke about his adjustment from the home grill to the commercial kitchen. Today, he provides a home cook friendly marinade that'll make anyone pit master for a day. "[This marinade] is something you can throw some chicken wings in, or a flank steak or short ribs. You can throw 'em in overnight, take it out, and grill it," said Johnson. "I don't serve it at the restaurant but it's one of the things I most like to make at home."
BBQ Wing Marinade Recipe
1 cup of soy sauce
1 cup of oyster sauce or Hoisin sauce
1 cup of Dr. Pepper
1 Tablespoon of pepper
3 splashes of fish sauce
1 cup of chopped green onions
1/3 cup of chopped basil
12 cloves of garlic chopped
20 chicken wings
If you want to make it spicy add some Siracha and red pepper flakes to taste.
Combine all ingredients in a gallon-size Ziploc. Close and shake well.
Re-open the bag and fill it with chicken wings or desired meat. A gallon-size bag can usually fit about 20 wings.
Squeeze out all the air and seal the bag.
Place in the fridge from 2 to 24 hours.
When ready to grill on the barbecue, cook as you would normal chicken wings turning them regularly until the internal temperature is at least 165 degrees.
While cooking, bring the leftover marinade to a boil to cook off any raw chicken in the sauce. Use the sauce to baste the chicken while cooking or as a dipping sauce for the chicken when done.