Asian-Style Cherry Bomb Wings on the Charcoal Grill feat. Jordan from Ninjacue

If you're looking for a wing recipe that earns a reaction, these Asian-style Cherry Bomb wings from Jordan at Ninjacue are it. Made entirely on a charcoal grill using products straight out of our Flavor Flex box, this recipe is a masterclass in layering flavor from the ground up. It starts with Ninjacue's own Honey Garlic Sriracha Rub -- sweet, savory, and just enough heat to keep things interesting -- pressed into raw wings before they ever touch the grill.

The real move here is indirect heat on a kettle grill. By arranging the wings around the perimeter instead of directly over the coals, you get that deep golden-brown char and genuinely crispy skin without burning off the seasoning. No flipping every 30 seconds, no flare-ups -- just patience and smoke doing their thing.

The finish is where it all comes together. Cooked wings go straight into a metal bowl with pats of butter and a generous pour of Cherry Bomb BBQ Sauce by PS Seasoning -- a dark, sticky, sweet-heat sauce that clings to everything. A high toss coats every inch, and a hit of sesame seeds and fresh green onions brings it home. These are the kind of wings that make people stop mid-conversation.

Watch Jordan from Ninjacue make this recipe below:

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Asian-Style Cherry Bomb Wings on the Charcoal Grill

Author:

Jordan from Ninjacue

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Servings

4

Prep Time

15 minutes

Jordan from Ninjacue grills Asian-style Cherry Bomb wings using our Flavor Flex Box. Crispy, saucy, and built for the charcoal grill!

Ingredients

• Get both featured ingredients in our Flavor Flex box - available while supplies last!
• 3–4 tbsp Ninjacue Honey Garlic Sriracha Rub
• ½ cup Cherry Bomb BBQ Sauce by PS Seasoning
• 3 lbs chicken wings (flats and drums)
• 2 tbsp cooking oil (as a binder) - we like Graza Sizzle
• 2 tbsp butter
• 1 tbsp toasted sesame seeds
• 2 green onions, diced

Directions

1. Prep your charcoal grill for indirect cooking — light a full chimney of charcoal and dump it to one side of the grill, leaving the other side empty.

2. Pat wings dry, then add to a large bowl. Drizzle with cooking oil and toss to coat as a binder.

3. Sprinkle Honey Garlic Sriracha Rub generously over the wings and toss by hand until evenly coated.

4. Arrange wings around the outer perimeter of the grill grate, away from direct heat (or on the indirect side). Close the lid.

5. Cook for 35–40 minutes, rotating once halfway through, until wings are golden-brown and the skin is crispy. If you want crispier, you can grill over direct heat for final 5-10 minutes of your cook.

6. Transfer cooked wings to a clean metal bowl. Add butter and pour Cherry Bomb BBQ Sauce over the top.

7. Toss wings high to coat evenly in the sauce and butter mixture.

8. Plate the wings and garnish with toasted sesame seeds and diced green onions.

9. Serve immediately and enjoy!