TKO Championship Wings
Recipe Crafted By
Kevin Ortega is a social worker by day and a pitmaster by passion. When he’s not serving his community, he’s mastering the grill, competing in BBQ battles, and crafting bold flavors that turn heads.
Through pop-ups and catering, Kevin brings people together with unforgettable food. For him, BBQ isn’t just cooking, it’s a lifestyle.
Instagram @ko.bbq and @bbq_foodie
Category
Appetizer
Cuisine
Fusion
A True Knockout of a Recipe
After Kevin Ortega won the Melinda’s Wing Battle in July, we took this recipe to the Open Fire Meetup in Hondo, where Melinda’s went head-to-head with the top teams in BBQ and outdoor live fire cooking. We served TKO Wings with fried lumpia and a KO Peach Punch dipping sauce. The result: First Place People’s Choice Award. Team Melinda’s took the stage. TKO took the win.
These TKO Wings are built for impact. Brined in Chicken Fried BBQ’s Game Over, seasoned with Heath Riles Garlic Jalapeño Rub, smoked low and slow, then fried to crispy perfection. The wings are tossed in a rich, umami-forward sauce made with Melinda’s Japanese BBQ Sauce, Melinda’s Chipotle Hot Sauce, and Mexican sour cream, then finished with grated smoked gouda and fresh chives.
This is the exact, championship-winning recipe.
Scroll for the full build, then add the TKO Wing Kit to your cart and cook with the same sauces that took first place.
Ingredients
- 2 tbsp Melinda’s Chipotle sauce
- 1/4 cup Melinda’s Japanese BBQ sauce
- 1 tsp White Miso
- 2 tsp Chicken Bouillon
- 1 tbsp Mexican Sour Cream
- Half stick butter (melted)
- Duck Fat Spray
-
Brine “Game Over” Chicken Fried BBQ or basic kosher salt and sugar wet brine.
-
Fresh Chives (chopped)
-
Smoked Gouda Cheese (grated)
- Optional - corn starch for crispier texture
- Melinda's TKO Wings Recipe Kit
Sauce
Wings
Buy The Kit (optional)
Directions
Brine chicken wings for 15 min or longer, no more than 4 hours. Pat the wings dry, spray a light coating of the duck fat, and heavily season with Heath Riles Garlic Jalapeño Rub. Smoke low, indirect heat (225 degrees) until internal temp of 120°-130° or until lightly golden brown, allow the wings to rest for 10-20 minutes before frying.
In a blender or mixing bowl, add Melinda’s Chipotle Pepper Sauce, Melinda’s Japanese BBQ sauce, miso, chicken bouillon, sour cream, & melted butter and blend well.
Deep fry smoked wings until internal temp of 185-200 or until dark golden brown.
Toss wings in sauce, garnish with cheese, chives. Serve and enjoy!