Steps

• Step 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.

  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 Thai chiles, plus more to taste

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

• Step 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.)

  00:15

  450 ˚F / 232 ˚C

• Step 3

  Pat the wings dry. Season 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

• Step 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.

  00:20

  450 ˚F / 232 ˚C

  180 ˚F / 82 ˚C

• Step 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.

  00:05

  450 ˚F / 232 ˚C

• Step 6

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

  Ingredients

  •  Toasted sesame seeds, for garnish

  •  Sliced green onions, for garnish