Best 7 Grilled Firecracker Chicken Wings Recipes

GRILLED FIRECRACKER CHICKEN WINGS

Steps:

• Fold tips of chicken wings under opposite ends to form triangles.
• Place remaining ingredients except sour cream in heavy-duty resealable plastic food-storage bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours.
• Heat coals or gas grill for direct heat.
• Remove chicken from bag. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with sour cream.

GRILLED SPATCHCOCK FIRECRACKER CHICKEN

Steps:

• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
• Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
• Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
• Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.

GRILL MASTER CHICKEN WINGS

Steps:

• Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
• Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
• Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

FIRECRACKER CHICKEN WINGS

Steps:

• Cut the chicken wings apart at the joints and discard the tips. Combine 6 cups water, 1/4 cup of the honey, 1/4 cup of the chili-garlic sauce and the salt in a large glass bowl. Stir until the salt is dissolved. Add the wings and refrigerate for 30 minutes or up to 4 hours.
• To make the basting and dipping sauce, combine the remaining chili-garlic sauce, remaining honey, sweet soy sauce, Sriracha, low-sodium soy sauce, ginger and vinegar in a small bowl and mix well. Set aside half of the sauce for serving in order to avoid contamination.
• Preheat a grill to medium-high heat. Drain the wings and sprinkle them with sea salt and pepper. Grill the wings until golden, 15 to 20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they're at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the green onions and sesame seeds and serve with the reserved dipping sauce.

FIRECRACKER WINGS BY SUNNY ANDERSON

Steps:

• In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade.
• Place chicken wings into a large resealable plastic bag and pour marinade over them. Seal and marinate in the refrigerator 4 to 6 hours (even overnight).
• Preheat grill to medium-high. Remove wings from marinade. Arrange wings on grill and brown 5 minutes -- then turn and brown the other side, about 5 minutes more.
• Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes.
• When wings are golden brown, brush them with the glaze.
• Put the wings on a cooler part of the grill, cover and cook until cooked through, another 15 to 20 minutes.

FIRECRACKER CHICKEN WINGS

Steps:

• Fold wing tips under opposite ends to form triangles.Place remaining ingredients except sour cream in resealable plastic bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 1 hour but no longer than 24 hours.Heat coals or gas grill for direct heat. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken with sour cream.1 Serving: Calories 305 (Calories from Fat 190) Fat 21g (Saturated 6g) Cholesterol 85mg Sodium 360mg Carbohydrate 3g (Dietary Fiber 2g) Protein 28g% Daily Value: Vitamin A 20% Vitamin C 2% Calcium 4% Iron 14%Diet Exchanges: 4 Medium-Fat MeatBetty's TipYou can serve these spicy wings as appetizers, too. The sour cream cools the heat, or try them with a bowl of chilled blue cheese dip.

GRILLED FIRECRACKER CHICKEN

Steps:

• Fire up that grill!
• Puree the first 5 ingredients. Place about 1/2 of this in a zipper bag with the chicken breasts and marinate for 30 minutes.
• Combine the next 5 ingredients and season. Keep cool and covered until serving.
• When Chicken is marinated, remove from the bag, season with salt and pepper and grill for about 6 minutes per side( you should know your grill). Use the remaining-fresh marinade to baste the chicken as it grills or as sauce when it is done. It will get nice and dark (I love the charred sugar smell from the jelly).
• Serve with the dressed avocado and tomatoes.