Firecracker Chicken Wings

Firecracker Chicken Wings might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 1093 calories, 57g of protein, and 49g of fat each. For $3.76 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of apple cider vinegar, fresh ginger, sesame seeds, and a handful of other ingredients are all it takes to make this recipe so tasty. 8 people were impressed by this recipe. It is a good option if you're following a dairy free diet. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. With a spoonacular score of 46%, this dish is pretty good. Similar recipes include Grilled Firecracker Chicken Wings, Spicy Thai Peanut Chicken Wings with Raspberry Habanero Sauce (PB&J Wings), and Firecracker Chicken.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Cut the chicken wings apart at the joints and discard the tips.

2. 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.

3. Add the wings and refrigerate for 30 minutes or up to 4 hours.

4. 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.

5. Preheat a grill to medium-high heat.

6. 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.

7. Garnish the wings with the green onions and sesame seeds and serve with the reserved dipping sauce.

Nutrition Information:

covered percent of daily need