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Roasted Sweet Thai Chili Wings

10

30

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.

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Thai Chili Sauce

  • 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

Wings

  • 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

    Make the Thai chili sauce: Add the sugar, vinegar, water, fish sauce, sherry, garlic, and crushed Thai chiles to a small saucepan and whisk to combine. Bring the mixture to a simmer over medium heat and cook for 10 minutes. Reduce the heat to low, add the cornstarch slurry, and stir until thickened, 2-3 minutes. Remove the sauce from the heat and cover to keep warm until ready to use.

    • 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

  • 2

    When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes. (Cooking the wings at a high temperature will make them crispier than wings cooked at a lower temperature, which can lead to rubbery skin.)

    450 ˚F

  • 3

    Pat the wings dry. Season on all sides with Meat Church Holy Gospel BBQ Rub.

    • 4 Pound chicken wings, flats and drumettes separated

    • As Needed Meat Church Holy Gospel BBQ Rub

  • 4

    Place wings directly on the grill grates. Insert the probe into the center of a wing, avoiding the bone. Close the lid and cook, flipping the wings once, until the internal temperature reaches 165-180°F, about 20 minutes.

    180 ˚F

  • 5

    Transfer the wings to a large bowl and toss with the Thai chili sauce. Return the wings to the grill, close the lid, and cook until the sauce sets, about 5 minutes.
  • 6

    Remove the wings from the grill and let cool slightly, then garnish with toasted sesame seeds and green onions. Enjoy!

    • Toasted sesame seeds, for garnish

    • Sliced green onions, for garnish

Cooking Notes

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