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Roasted Sweet Thai Chili Wings by Matt Pittman

Prep Time

10 Minutes

Cook Time

30 Minutes

Effort

Pellets

Hickory

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.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 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 chile pepper, or more depending on desired heat level

  • 1 1/2 Tablespoon cornstarch, dissolved in 4 tablespoon 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

Steps

  • 1

    For the Thai Chile Sauce: Place all ingredients except the cornstarch in a saucepan and whisk to combine. Bring the mixture to a slight boil and simmer for 10 minutes. Reduce heat, and add the cornstarch and water mixture. Stir until thickened, about 2 to 3 minutes. Remove sauce from heat while wings cook.

    Ingredients

    • 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 chile pepper, or more depending on desired heat level

    • 1 1/2 Tablespoon cornstarch, dissolved in 4 tablespoon water

  • 2

    When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes. This temperature will help get the wings crisper than a lower temperature cook which can lead to rubbery skin.

    Grill: 500 ˚F

  • 3

    If you bought the whole wing, remove the tip and separate the drumette and wing from each other. Pat them dry. Season the wings moderately on all sides with Meat Church Holy Gospel BBQ Rub.

    Ingredients

    • 4 Pound chicken wings, flats and drumettes separated

    • As Needed Meat Church Holy Gospel BBQ Rub

  • 4

    Place wings directly on the grill grate and cook for a total of 20 minutes flipping wings once halfway through the cook. (I like to get as many tasty bites of char on my wings and flipping them will help achieve this on an additional side.)

    Grill: 500 ˚F

  • 5

    Use an instant-read thermometer to test the internal temperature of chicken wings. The finished temperature should be between 165℉ to 180℉ after about 20 minutes.

    Grill: 500 ˚F

    Probe: 175 ˚F

  • 6

    To finish the wings, toss them in the sweet Thai chile sauce. Place them back on Traeger for 5 minutes to allow sauce to set. This will prevent the sauce from running all over when you eat them.

    Grill: 500 ˚F

  • 7

    Remove and allow to cool slightly, garnish with toasted sesame seeds and green onion. Enjoy!

    Ingredients

    • toasted sesame seeds, for garnish

    • sliced green onions, for garnish

Cooking Notes

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