Oh. My. Word.

These wings, ya’ll… SO good.

I have always been a fan of chicken wings since I was a little girl.

To me chicken wings always have to be 2 things…

  1. Small. (None of those jumbo hormone-enhanced flappers… those GROSS me out!)
  2. Crispy (Wings with soggy-chewy skin are NO BUENO)

Typically to get that crispiness, people deep fry those bad boys. While that’s a delicious option… it’s messy, a pain, and not exactly figure friendly! Then I remembered this South Florida Bar chain, Bru’s Room… they have AWESOME wings. My favorite? Their GRILLED wings. Yes GRILLED. They got this awesome crispy charred texture from the piping hot grill that was to. die. for. I thought, “what the heck… I can TOTALLY make those at home!”

So I did.

Hubs wanted a Sweet and Spicy Asian-Style sauce, so I found a great one in Pioneer Woman’s latest cookbook and tweaked it to the ingredients I had on hand (plus I turned down the fir a notch… her original recipe called for 5 whole jalapenos!!! Holy Smokes that’s some HEAT, girl!)

Can I just tell you how delicious these were????


Hubs and I didn’t even sit down to eat these. We stood next to the kitchen sink, hovered over the bowl like a bunch of wolverines, gobbling them up.

We are classy like that. 😉

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Sweet & Spicy Grilled Asian Wings

Yield: 24 wings

Wings with the perfect combination of sweet, savory, and spicy!


For the Sauce:
3/4 cup grape jelly
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup brown sugar
2 tablespoon minced fresh ginger
2 tablespoon minced red onion
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
2 Jalapenos, finely minced (may remove some of the seeds if desired)

For the Wings:
24 chicken wing parts (12 wings separated into 2 pieces)
1-1 1/2 teaspoons salt
1-1 1/2 teaspoons garlic powder
1/2 teaspoon fresh cracked black pepper
Ranch Dressing, for serving


For the Sauce:
Add all ingredients to a bowl and whisk together until combined. Pour into a saucepan and bring to a boil over medium-high heat. Reduce heat to low and allow to simmer for 15-20 minutes until slightly thickened.

For the Wings:
Preheat grill to medium high heat (between 375º-400ºF). Note: We like to use the charcoal grill for this as it imparts that awesome smokey flavor! Cut the whole wings into wings & drummets (you can google how to do this and tons of videos come up). Rinse the wing pieces and then thoroughly dry with a paper towel (you want to dry them well so they can crisp up). Place them in a large dish (I used my 9 x 13 Pyrex). Sprinkle with a healthy amount of salt, garlic powder, and black pepper. Toss the wings in the dry spice mixture, making sure they are all well coated.

When grill is nice and hot (letting it pre-heat is KEY to getting the nice char marks), spray with a little non-stick cooking spray and add the wings. Grill over direct heat for 8-10 minutes per side until cooked through (internal temperature of 165ºF).

Toss in sauce and serve with a side of Ranch Dressing.

Sauce adapted from: The Pioneer Woman