Chicken wings are a popular appetizer any time of year. These spicy cranberry chicken wings are perfect for the fall, especially around Thanksgiving and football games.
Preheat the closed grill or camp oven to 425 degrees F (220 degrees C).
Roast chicken wings on a parchment-lined sheet pan until browned and crisp, about 45 minutes.
Cook cranberries, hoisin sauce, rice vinegar, honey, Sriracha, garlic, and ginger over medium heat until the berries pop, about 7 minutes. Stir in butter.
Toss the wings with the sauce and return to the oven. Broil for a few minutes to set the sauce. When they are dark and caramelized, transfer to a serving plate and garnish with the green onions.