These Sweet Thai Chili roasted chicken wings by Meat Church's Matt Pittman mix sweet and heat in perfect harmony.
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For the Thai Chili Sauce: Place all ingredients except the cornstarch in a sauce pan and whisk to combine. Bring the mixture to a slight boil and simmer for 10 minutes. Reduce heat, dissolve the cornstarch in water, add cornstarch and water mixture to the chili sauce. Stir until thickened, about 2-3 minutes. Remove sauce from heat while wings cook.
When ready to cook, set grill temperature to High 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.
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 Rub. This is a blend of our Holy Cow and our Gospel All-Purpose rubs. It is amazing as the base for chicken.
Place wings directly on the grill grate and cook for a total time of 20 minutes. Flip the wings 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. Use an instant thermometer to test the internal temperature of chicken wings. The finished temperature should be between 165 -180℉ after about 20 minutes. While chicken is safe to eat at 165℉, it is ok to take wings even further as it is difficult to dry them out.
To finish the wings, toss wings in the sweet thai chili sauce. Place them back on Traeger for 5 minutes to allow sauce to set. This will prevent the sauce from running all over you when trying to eat.
Garnish with sesame seeds and green onions.
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