Firecracker Chicken Wings Famous Daves Recipes

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FIRECRACKER CHICKEN WINGS



Firecracker Chicken Wings image

Provided by Guy Fieri

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

5 pounds chicken wings
1 cup honey
1/3 cup chili-garlic sauce
1/4 cup kosher salt
1/2 cup sweet soy sauce
3 tablespoons Sriracha sauce
2 tablespoons low-sodium soy sauce
1/4 cup minced fresh ginger
1/4 cup apple cider vinegar
Sea salt and freshly cracked black pepper
1 tablespoon minced green onions, for garnish
1 teaspoon sesame seeds, toasted, for garnish

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.

GUY FIERI'S FIRECRACKER WINGS



Guy Fieri's Firecracker Wings image

From Guy's new cookbook, these are for you chicken lovers! He says these will rock 'n' roll without getting fried.

Provided by Sharon123

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

5 lbs chicken wings
6 cups water
1/4 cup kosher salt
1/2 cup chili-garlic sauce
1 cup honey
2 tablespoons soy sauce
1/2 cup sweet soy sauce
3 tablespoons sriracha sauce
1/4 cup apple cider vinegar
1/4 cup minced ginger
1 teaspoon sea salt
1 tablespoon freshly cracked black pepper
1 teaspoon toasted sesame seeds (put in dry skillet and toast over low heat-watch carefully)
1 tablespoon minced green onion

Steps:

  • Cut wings apart at joints and discard tips(or save to make chicken broth). In a large glass bowl, combine water, salt, 1/4 cup of the chili garlic sauce and 1/4 cup of the honey. Stir until the salt is dissolved. Add the wings and chill for 30 minutes or up to 4 hours.
  • To make the basting and dipping sauce, in a small bowl, combine the remaining chili garlic sauce, soy sauce, sweet soy sauce, sriracha, remaining honey, vinegar, and ginger and mix well. Set aside half of the sauce for serving in order to avoid contamination.
  • Preheat the grill to medium high. Drain the wings and season them with sea salt and pepper. Grill the wings until golden, 15-20 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 sesame seeds and green onion and serve with the reserved dipping sauce.
  • Enjoy!

GRILLED FIRECRACKER CHICKEN WINGS



Grilled Firecracker Chicken Wings image

Red pepper, chili powder and cumin spark up these tangy wings.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 4

Number Of Ingredients 8

12 chicken wings (2 1/2 pounds)
2 tablespoons chili powder
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons ground red pepper (cayenne)
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon pepper
Sour cream, if desired

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.

Nutrition Facts : Calories 310, Carbohydrate 1 g, Cholesterol 90 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg

SWEETFIRE CHICKEN WINGS RECIPE



Sweetfire Chicken Wings Recipe image

Provided by á-3931

Number Of Ingredients 5

20-40 chicken wings, split
1 1/2 c. Dave's hot sauce
1 c. brown sugar
1/2 c. honey
2 T. butter

Steps:

  • 1. Brown wings under broiler for 10 minutes on each side. 2. Transfer wings to slow cooker. 3. Warm hot sauce in medium saucepan. 4. Add butter to hot sauce. 5. After butter melts, add brown sugar and honey. 6. Stir mixture with whisk till sugar dissolves. 7. Pour sauce over wings in slow cooker. 8. Cook wings on high heat for 2 hours, stirring every 30 minutes. 9. Wings should be tender and slightly caramelized.

FIRECRACKER CHICKEN WINGS (FAMOUS DAVES) RECIPE



Firecracker Chicken Wings (Famous Daves) Recipe image

Provided by tomsmith2465

Number Of Ingredients 18

Famous Daves Dragon Wing Dust
2 tablespoons anise seeds
2 tablespoons salt
2 tablespoons Chines five-spice powder
3 tablespoons superfine sugar
1 tablespoon paprika
1 tablespoon garlic seasoning
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon garlic powder
Wings
24 chicken wings
2 cups chicken marinade, homemade or store bought
Peanut oil, for frying
all purpose flour, for coating the wings
8 tablespoons (1 stick) butter, melted
Famous Daves Devil's Spit Hot sauce
Sweet and sour sauce for serving

Steps:

  • 1. Do ahead: Make Famous Dave's Dragon Wing Dust. In a spice grinder, grind the anise seeds to a fine powder. Combine with the remaining dust ingredients and grind. Store in a covered container. 2. Marinate the wings in the marinade of your choice for 4 hours in the refrigerator. Drain the wings and discard the marinade. Heat 3/4 inch of peanut oil to 375 degrees. Toss the wings in flour, shake of excess. Working in batches, fry the wings until they are golden brown and cooked through. Transfer to a baking sheet. 3. Mix the melted butter and hot sauce. With a pastry brush, coat each of the wings, then sprinkle generously with the Dragon Wing Dust. Serve with sweet and sour sauce.

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