Spicy Asian Chicken Wings

It was a gorgeous football game Saturday and I had planned on "manning" the grill, since my man doesn't grill. This is a sweet and spicy recipe. Mmmmm.

1/3 cup frozen cranberry juice cocktail concentrate, thawed
3 tbsp prepared yellow mustard
2 tbsp brown sugar
2-3 tsp rooster sauce
1 tsp soy sauce
6 whole chicken wings

Whisk together concentrate, mustard, brown sugar, rooster and soy sauce in a small saucepan. Bring to a boil over high heat, reduce heat to medium and simmer until mixture becomes syrupy, 5-8 minutes.

Cut tips from chicken wings and discard. Cut each wing in half at the joint to make 2 pieces. (As you can see above I choose not to do this to see if it made a difference! Silly mistake! The wings were super messy to eat like this!)

Place on grill for 10 minutes on one side. Flip chicken and baste with cranberry glaze. Grill additional 6 minutes and flip again, basting uncoated side. Grill until chicken begins to brown and caramelize, about 3 minutes. Chicken is done when thickest part of meat registers 160 degrees.

This can also be done in the oven on broil.