The Flay Slayer: The Chicken Wing Recipe That Beat Bobby Flay

Rashad Jones’ growing pains behind the grill did not deter him. He was molded by the trials. In the beginning, everything that could go wrong did go wrong. Rashad told Food Network Obsessed podcast host Jaymee Sire that he made a whole chicken that was burnt on the outside and still raw inside. The brisket that he slow-cooked for 10 to 12 hours still came out fibrous and difficult to slice. Rashad still “found fun in the failure.” He fine-tuned his craft through years of study, advice from his uncle-in-law, Leon, and support from his wife, Patrice. Then finally, Rashad and Patrice swept their local barbecue competition. They proved that dedication and encouragement from your community can help you grow in your craft.

Now, Rashad runs Big Lee’s Food Truck in Ocala, Florida, a food truck dedicated to his late uncle-in-law, Leon, and his run as a competitive pitmaster is off to a phenomenal start. He not only defeated Team Bobby Flay on BBQ Brawl Season 3, but swept it, winning every challenge and taking the overall win under the mentorship of the late Anne Burrell. He’s since earned a spot on Food Network’s 2026 Hot List and recently returned to the ranch to serve as a judge for BBQ Brawl Season 7. But before his tenure at the judges’ table, he decided to visit Bobby on his home turf.

I’ve Beaten You Once, I Could Do It Again

Rashad and chef Kent Rollins have one thing in common: they both beat Bobby before. They entered the Beat Bobby Flay arena to increase their streak, but they had to overcome another boss battle: each other.

Bobby revealed a top sirloin cap as the main ingredient for the first round, judged by BBQ Brawl judge Carson Kressley and Southern-comfort queen Kardea Brown.

Rashad’s sirloin cap sandwich was seasoned with salt, pepper, and garlic and smoked with hickory chips, then grilled to develop the smoky flavor. He spread his fresh-made BBQ sauce on a hearty brioche and placed the grilled sirloin on top with a few slices of cheddar cheese. Carson loved the tender steak against the buttery brioche, but felt like the cheese did not melt enough. Kardea thought the sirloin was cooked to perfection and that the sauce was “sweet, smoky and a little spicy.” On the other hand, she felt that the meat could have been more seasoned.

Kent’s dish, sirloin cap fajitas, was grilled then smoked with mesquite wood chips to develop a char to pair with caramelized onions. He topped this mixture on tortillas and sour cream to balance the spice. Kardea and Carson believe that Kent’s dish brought a pleasant smokiness. However, Kardea felt like the meat should have been sliced thinner because it was too tough.

Rashad moved on to the next round for a chance to beat Bobby again. He looked Bobby in the eye and named chicken wings as the main ingredient.

Drumsticks Are My Weapon of Choice

Rashad served up his Blueberry Moonshine Barbecue Wings with grilled corn ribs and a creamy slaw.

The blueberry moonshine BBQ sauce started with melted butter. He added onions and garlic, followed by blueberries. The blueberries broke down, released their juices and gave the sauce a deep color and complex flavor. Next, he added cayenne pepper, brown sugar, maple syrup and vinegar. The acidity from the vinegar helped the blueberries break down further and balance the sweetness in the dish. The blueberry moonshine reinforced the blueberry flavor.

Rashad seasoned his chicken with salt, pepper, onion powder, garlic powder, powdered Worcestershire sauce and a Chinese five-spice mix. This added flavor without adding moisture to the wings so they don’t stick to the grill grate.

Bobby made bourbon-and-smoked-chili BBQ wings with a blue cheese and ranch dipping sauce with a side of potato salad and relish. He smoked his wings with hickory chips and fried them at the end. His BBQ sauce was made with bourbon, Worcestershire sauce, ketchup, maple syrup, apple cider vinegar, chipotles and Dijon mustard.

All Rise for the Flay Slayer

Robbie Shoults, vice president of Bear Creek, said Rashad’s chicken was fabulous. “I thought this had the right amount of sauce to make it just juicy, and it really appealed to me.” Mama Tanya, co-owner of Mama Tanya’s Kitchen, said she would have liked a little more smoke flavor in the chicken.

The judges enjoyed the sweetness in Bobby’s wings, but the cook on the wings was off. “The first bite of this chicken is a little bit undercooked," said Hugh Magnum, co-founder of Rise Donuts and Mighty Quinn’s BBQ.

Rashad took the win, and his Blueberry Moonshine Barbecue Wings are an embodiment of perseverance. "After making history as the first person to beat Bobby Flay on BBQ Brawl, I knew I needed an iconic dish to secure a legendary 2-0 record against the Iron Chef," he said. "I bet it all on perfectly executed wings glazed in my Mississippi Delta Blueberry Moonshine BBQ Sauce, a secret weapon that ultimately allowed me to fly away with the victory."

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