0
Your Cart (0)
Subtotal $0.00
Traeger
Qty:
Remove
$

Roasted Sweet Thai
Chili Wings
by Matt Pittman

Difficulty 2/5
|
Prep time 10 mins

Cook time 30 mins
|
Serves 6-8

Hardwood Hickory

These Sweet Thai Chili roasted chicken wings by Meat Church's Matt Pittman mixes sweet and heat in perfect harmony.

Ingredients

Wings

3 to 4 LBS CHICKEN WINGS, DRUMETTES AND FLAPPERS Preferred, SEPARATED OVER THE ENTIRE WING

MEAT CHURCH HOLY GOSPEL SEASONING

TOASTED SESAME SEEDS, to garnish

SLICED GREEN ONIONS, to garnish

Sweet Thai Chili Sauce

1/2 cup SUGAR

1/2 cup RICE VINEGAR

1/4 CUP WATER

3 Tbsp FISH SAUCE

2 tbsp COOKING SHERRY

4 cloves GARLIC, MINCED FINE

1/2 tbsp to 1 tbsp DRIED CRUSHED CHILI Pepper, depending on desired heat level

1 1/2 Tbsp CORNSTARCH, DISSOLVED IN 4 TBSP WATER

Preparation

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 and add the cornstarch and water mixture. Stir until thickened, about 2-3 minutes. Remove sauce from heat while wings cook.

For the Wings: When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 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 drummette 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.

Using an instant thermometer, test the chicken wings. The finished temperature should be between 165-180 degrees F after 20 minutes. While chicken is safe to eat at 165 degrees F, 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. Remove and allow to cool. Enjoy!

This recipe was provided by Pro Team member Matt Pittman. Check out more of his recipes and products on his Meat Church website.

Access this, and over a thousand other Traeger recipes on the Traeger App.

Print Recipe


Reviews

 

Be the first to write a review.

Recipe Me

GET YOUR WEEKLY DOSE OF DELICIOUS