Serves: 2-4  

Recipe

• 2 lb chicken wings & drumettes  
• ½ cup buttermilk (optional)  
• 1 tsp salt & fresh ground pepper  
• ¼ cup fish sauce 
• 2 Tbs brown sugar (or more to taste) 
• 2 tsp neutral oil 
• 3 Tbs Bobbie's Boat Sauce of your choice 
• Fresh black pepper 
• Julienned fresh basil, preferably Thai  

Method 

1. If you have time, toss wings in salt, pepper and buttermilk, and let sit refrigerated for an hour and up to a day ahead.  
2.   Heat a grill of your choice to about 300 (medium) with  indirect heat, and cook wings indirectly for about 15 minutes, until "blonde" - no char or caramelization necessary at this point. 
3. While wings are cooking, combine the fish sauce, brown sugar, oil, Boat Sauce and pepper in a shallow bowl. 
4. Move the wings over the coals directly and raise heat to about 350.  Cook for about 3 minutes on both sides.  They should be getting some color at this point.  
5. Remove wings to bowl and give a good toss.  Return them to the grill and cook them again for 2 minutes per side, basting before and after each turn and staying vigilant that they don't singe.  If they are not dark and lacquered (without being burned) after 2 minutes per side, keep basting and turning until they are.  
6. Toss with torn fresh basil.