Guy Fieris Firecracker Wings Recipes

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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!

FIRECRACKER WINGS BY SUNNY ANDERSON



Firecracker Wings by Sunny Anderson image

This recipe was on Good Morning America and I have made it about a dozen times since because all of my friends keep requesting it! It is really good! Best grilled wings ever!

Provided by ayer337

Categories     High Protein

Time 50m

Yield 10 serving(s)

Number Of Ingredients 16

1 habaneros or 2 jalapeno peppers
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoons granulated sugar
2 teaspoons fennel seeds
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup freshly squeezed lime juice
1/4 cup orange juice
7 lbs chicken wings

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.

Nutrition Facts : Calories 782.3, Fat 51, SaturatedFat 14.3, Cholesterol 244.7, Sodium 639, Carbohydrate 18.8, Fiber 0.8, Sugar 16, Protein 59.6

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

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