How to Make Deboned Chicken Wing Yakitori - Teba Tsukune - Stuffed Chicken Wings
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- Опубликовано: 13 июн 2021
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Love chicken wings but wish they were boneless? Love Tsukune Yakitori? In today's tutorial, we are removing the bones out of Teba wings and stuffing them with Tsukune mix to make a new skewer called Teba Tsukune!
Rewatch How to make Tsukune Videos:
Part 1 Prepping: • How to Make Flavorful ...
Part 2 Grilling: • How to Make Flavorful ...
Ingredients:
Chicken Wings (flat/wingette only, not the drumette)
Ground Chicken (packaged, or from trimmings: • How to Make Flavorful ... )
Egg
Miso
Green Onion
Salt
Black Pepper
Sake
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Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression. 
Хобби
Very calm and informative..thank you
You’re awesome guy.
Thank you so so much for everything you sharing.
Love the ways your makes.
Thanks for watching!
Looks Great! Will definitely try
Yes! Need try these soon...fun way of getting subtle flavor /textural Additions
A fun weekend project!
Creative recipe thanks chef
Looks soooooo good, hope this makes the menu for future pop ups
Looks like lots of demand already on Instagram and here!
Looks so good i will do it on friday
This is definitely something I want to try, awesome video.
Hope you try it soon!
I just stumbled upon your channel and subscribed. I love your videos!! I bought a Yakitori grill several months ago and tried it without much success. I will be trying your style of cooking. Thank you!
Welcome to Yakigang! Yea watch all the videos. Some are long but I put alot of details you won't really find in other resources.
love this video! I totally want to try this at home now.
Hope you try soon!
I will try 😋😋👍😋
Yum yum, will definitely try.
It's yum for sure!
well done my friend. I'm going to try this soon
Yea it's definitely worth the work!
Oh this recip it's look really deliciou.maybe one day i will try this yummy recipe thank you for sharing.have nice day.
Hope you try it!
Yummy……gonna give this a try
Hope you enjoy!
Definitely going to try this!! #Yakigang!
It's worth the work. Try it out!
I will be doing these this weekend. I went out to Chatsworth last week and picked up a 24 inch Bincho Grill 😀😀😀
I did a maiden cooking on Sunday with some negima and some breast tenders. The Tare was store bought unfortunately but the flavor was decent.
These boneless wings are NEXT !!!
Awesome on getting your Binchogrill! Hope the wings comes out nice for ya
Wow! Looks delicious? A lot of work, but I’m sure, they’re outstanding?👍
Nice yakitori look yummy I Food Leveling
Thanks!
Delicious Food
Thanks!
No words 😱🤤
Me too, when busy eating Teba Tsukune!
Like 132. Looks absolutely delicious 😋.
Thanks!
You could try making these with actual Thanksgiving stuffing in them. Like chicken livers and bread soaked in milk. Then add the other ingredients. I can give you my grandmother's stuffing recipe. Lol
Another thing I thought of is using turkey wings to get really big ones. :P American size. Lol
Yea will have to try stuffed wings for the Thanksgiving Yakiturkey
This looks totally like chicken wing gyoza from shokugeki no souma, awesome stuff
I love that Anime!
@@Yakitoriguy I love it too. Because of this anime i started to dig knowledge about chemical interactions within ingridients, good stuff. Keep your work man, i love watching your videos with beer in hand, they are so chill
Seems like a lot of work for such small bites, BUT since these are essentially tsukune stuffed chicken wings, I'm sure they are just absolutely delicious!
Yup pretty much most of the good Yakitori that comes from whole chicken is lots of work but definitely worth it with that first bite!
Very Cool! Haven't seen this anywhere else on the web.
Will definitely need to try this out.
Yea many of the skewers you see on this channel are my originals inspired by other dishes or traditional skewers. Hope you try this one!
Yakitoriguy doing his part to extend the pandemic chicken wing shortage! The only question here for me is that does one leave room for expansion of the filling or stuff the wing entirely? I guess I will have to make them both ways to find out which I prefer. ;)
Stuff all the way. Let the skin stretch out, get it plump!
Will definitely try it. There's a izakaya around here that sells something similar, Teba Gyoza, I think. And izakayas are spreading in São Paulo - Brazil. :9
And just found a very similar comment to mine. 😅
Yup! I talk about Teba Gyoza in the middle part of the video. Very fun dish.
Yeah, the one available here is really the one you show. 😅
Our family's bbq chicken wings are very popular, I'd probably try making this if I can get a helper to take the bones out, lol.
Yea definitely a bit of work but its worth it!
hello friend i arrived to be congratulated for your work success big hug tmj
Thanks and welcome to Yakigang!
Seems like you could par-cook the wings in the oven at a moderate temp and finish on the grill. Plus I like the idea of using the wing tips instead of skewers.
You definitely can, however there are some slight texture variances if you were to compare side by side. Still good wings though.
@@Yakitoriguy I ran them in the oven on a wire grid at 325 and finished with tare and a torch. Really effing great.
Next batch will go on the konro. Cheers.
❤️❤️❤️
Take a pitted date, stuff it with crumbed feta and cream cheese. add a scallion and stuff it in the cavity. Then grill it. You are basically replacing bacon from the original recipe with a chicken wing wrapper.
Nice! What should we call this skewer?
@@Yakitoriguy Flavor Bomb or in Japanese Furēbā bakudan
What’s in your shaker? Salt?
Yup kosher salt
Do you soak your skewers if your grilling on a Yakitori grill
No soaking skewers traditionally for Yakitori. To prevent burning, none of the skewer/wood should be exposed to the heat/flames.
After using the Bincho grill for a while do you think it can work in a commercial set up?
Depends on the situation. It can definitely work for variety of commercial needs for grilling in the kitchen but dedicated Yakitori shops in Japan usually have custom made larger systems that costs many thousand dollars more.
@@Yakitoriguy hey thanks for the info I would love to a video about such system if that is something you can make
Where do we find the rods ? do they have any special name ? cheers ! =)
They are usually sold as accessories on Yakitori grill sites like Yakgrill or Binchogrill website.
Theres a local izakaya near my place that does something similar, but calls them teba gyoza
Edit: i should have waited until i finished the video to make this comment lol
Yea definitely an inspiration! I would say it's more common in southern region Izakaya. Now you can make these at home with whatever filling you'd like too!
What kind of japanese soy do you use for the sauce? Does any type of japanese soy will work?
My Yakitori Tare recipe is here in which I usually use Yamasa or Organic Soy Sauce from my Japanese grocery store: ruclips.net/video/7RFPfE84Wy8/видео.html
@@Yakitoriguy thank you yakigang 🤙
What grill do you recommend?
They ones I've reviewed so far for sure in previous videos, but I'll be trying out more grills soon so keep an eye out.
@@Yakitoriguy thank you. I really like how im depth your videos are and how clear you explain things. Your very good at it. Yakitori is something ive been trying to learn for a while and your videos have helped out as far as giving me an understanding and overall just getting a better perspective as to how to approach it. Im just looking at some outdoor grills mainly the yak grill you used but ive just been unsure about all the holes in it and really being able to control the air flow. I have experience in using tangantangan wood from guam which is very similiar to binchotan. The heat is a little more fierce but the concept is very similar. Condensed wood. If you can get a hold of some of it and do a review it would be incredible. Im curious as to how it would work with smaller scale cooking for yakitori. Once again man thank you for what you do, spreading this platform to the masses. Really good job. Ja mata
Where can I get an apron like the one you have?
This one is part of my Uniform from Yakitori Moe West in Tokyo. In Japan at the kitchen districts like Kappabashi, you can find these too with various graphics or get them customized.
@@Yakitoriguy Will be introducing my parents to Yakitori this friday! They are coming into to town, so we are cooking for them, and out all of the recipes to choose from, we are going with Yakitori!!
Would love to see a fabrication of a whole turkey also the Chinese have a bone-in chicken wing "lollypop" So we could have a yakitori version of the chicken wing lollypop
Yea I've done Yaki turkey several thanksgivings, basically the same cuts, just the skewers become a bit larger. It's the best way to prep turkey in my opinion, not dry at all even the breasts.
maybe mess around with controlling the filling amount since cooking contracts the meat so you want just enough to fill but not leak out whole also stuffing it enough so that hot air doesn’t cook it from the inside and overcook it
Thanks for your suggestions!
when you put your meat on the grill, what does it mean when your meat stuck on the grill itself?
Means the grill is very hot. To prevent sticking you can season with oil brushed on or rub some fatty meats. Also as soon as you put the skewers on, don't leave it there to stick but instead move the skewers around so some of the fats from your meat can coat the metal bars.
@@Yakitoriguy ahhh I get it.. thank you very much for replying
You look like you might be related to Dr. Youn
SMASH THAT LIKE!!
Thanks!
Stuff these with cheese and/or chilli please
Chilli cheese wings.. so awesome
I’m making this into Buffalo tsukune
That'll be wild!
🤜🏻👍🤛🏻♡♡♡
Thanks!