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Ditch the traditional and go for these sweet and sticky wings with a kick of heat. Lightly seasoned, cooked hot and fast over hickory, then tossed in a sweet and savory sauce, Matt Pittman's recipe will become your new go-to for game day.
1/2 Cup Sugar
1/2 Cup rice vinegar
1/4 Cup water
3 Tablespoon fish sauce
2 Tablespoon cooking sherry
4 Clove garlic, minced
1/2 Tablespoon crushed dried Thai chiles, plus more to taste
1 1/2 Tablespoon cornstarch, dissolved in 4 Tbsp water
4 Pound chicken wings, flats and drumettes separated
Meat Church Holy Gospel BBQ Rub
Toasted sesame seeds, for garnish
Sliced green onions, for garnish
1/2 Cup Sugar
1/2 Cup rice vinegar
1/4 Cup water
3 Tablespoon fish sauce
2 Tablespoon cooking sherry
4 Clove garlic, minced
1/2 Tablespoon crushed dried Thai chiles, plus more to taste
1 1/2 Tablespoon cornstarch, dissolved in 4 Tbsp water
: 450 ˚F
4 Pound chicken wings, flats and drumettes separated
As Needed Meat Church Holy Gospel BBQ Rub
: 180 ˚F
Toasted sesame seeds, for garnish
Sliced green onions, for garnish