Flavortrain Bay-sian Wings
Recipe Crafted By
All aboard the Flavortrain! Chuck Matto is a Bay Area pitmaster with a big appetite, a bigger personality, and a mission to turn every cookout into a party. From brisket and award-winning ribs to wild sausage creations and over-the-top wings, Chuck brings fire, flavor, and fun every time he lights the grill.
With millions of social followers and Food Network appearances, he’s taken his backyard passion to the big stage. What began with family and friends is now a movement of good vibes, bold eats, and unforgettable moments, one flavorful bite at a time.
Instagram @chucksflavortrain
4 wings
731
A fusion of Polynesian sweetness and Ghost Pepper heat. These wings are injected with Sriracha butter, grilled to perfection, and tossed in a signature blend of five Melinda's sauces. Charred, crispy edges meet a complex, sweet-heat glaze.
Directions
- Melt butter and stir in 3 tbsp Melinda's Sriracha Wing Sauce.
- Inject each wing in 2 spots with the Sriracha butter mixture.
- Season wings evenly with the SPG (salt, pepper, garlic) rub.
- Grill wings over indirect medium heat until nearly cooked through.
- Finish wings over high direct heat until charred and crispy on the edges.
- Whisk together all ingredients for the Signature Sauce Blend.
- Toss hot wings in the sauce blend until fully coated.
- Top with seasoned onion/garlic crisps and fresh cilantro.
- Serve immediately.
Equipment
- Grill
- Meat injector
- Mixing bowls
Recipe Note
Injecting the wings adds moisture and heat from the inside. Finish over high heat for that signature char.