Japanese White Sauce Wings

What do you get when you mix teriyaki with a creamy, white sauce? A masterpiece from The Gerwigs. To see a video of Brian Gerwig making the wings, click here.

Prep Time: 12-15 hours

Cook Time: 1 hour

Ingredients: 

Chicken Wings

-12-24 chicken wings

-Pecan, Cherry, or Bourbon Bear Mountain BBQ pellets 

White Sauce

-1 cup Duke’s Mayonnaise  

-1 tbsp ketchup

-1 tbsp melted butter  

-1 tbsp Mirin (you can sub more rice wine vinegar here, but add a tsp of sugar to balance it out)

-2 tsp rice vinegar 

-1/4 tsp Paprika 

-3/4 tsp garlic powder 

-3/4 tsp onion powder

-1 tbsp sugar 

-1-2 tsp water (this is a presence in thickness. If it gets too runny, thicken it up by putting it in the refrigerator)

Instructions:

1. Marinate wings overnight (minimum 1hr) in teriyaki sauce. 
2. Mix all the ingredients together for the white sauce. You can also let the white sauce refrigerate overnight.
3. Preheat your pellet grill or smoker to 350° (also can be done on charcoal, but the cooking time will be different). Add in Pecan, Cherry, or Bourbon Bear Mountain pellets.
4. Season wings with a Rainier Foods Gochu (you could substitute SPG).
5. Grill wings 45-60 minutes to a temperature of 190°-195° (I never flip wings on my pellet grill). 
6. Pull wings off grill and transfer into bowl with white sauce. Coat wings and transfer to serving tray. 
7. Top with some green onions, serve, and enjoy!