Joss' Island
Firecracker Chicken Wings
Posted 4/23/2013 1:22:00 PM

I’ve had them in restaraurants, at friends houses and even in the grocery store. I’ve had them out of plastic bags, at ball parks, in bars and out of tin foil…but these were the BEST I’ve ever had.

Guy Fieri’s Firecracker Chicken Wings are the BEST chicken wings I’ve ever had. Hands down. The best. If this is the last chicken wing recipe you make…make this one.

BUT the experience started off with a whole bunch of drama. You see, I have this propane bbq (HOA rules do not allow for charcoal – you have to have propane or electric) and it scares me. Everyone reassures me it won’t blow up…but it freaks me out.


This was the first time this season I have used the grill. I uncovered it from it’s slumber under the $10.00 black cover it lives under for the winter (no, I am not yet at a point where I grill during the winter) I read the instructions on the front of the grill for lighting AND read the instructions in the BOOK for lighting! I then took the lighter thingy and turned on the propane (scary) and attempted to light the grill…and…no dice. I turned everything off, waiting a bit (because I am scared of the cloud of propane that is now in the air) and tried again…still no light. And a THIRD time…no light.

At this point I am Instant Messaging my mother (as I do every night) and writing in caps “I HATE THIS BARBECUE. I WISH WE NEVER GOT IT” (actually, the grill belongs to my dad. He said for TEN YEARS that I need to have a grill. So finally, when I bought my house – we bought HIM the grill for Father’s Day. So yes, it’s a gift for him…at my house)


Well, with advice from her, I started the propane using another knob – and lo and behold (!) the barbecue lit! The thing is, the knob I WAS using says “igniter.” So I had to use the knob that was NOT the igniter to get the thing going. Weird.

All the same, it was rather satisfying when the grill started up.

But did I SPRAY THE GRILL before starting? Of course not. Sigh. So – I had to take it out with the tongs and dangle it above my patio and spray it and then stick it back in the flames. Nice.

Besides the yelling and typing and acting afool about the grill, the wings turned out AMAZINGLY. To be honest, I started them on the grill…but it got a bit smoky and I was afraid of filling my neighbors houses with smoke (we are kinda close together) so after a few mins I finished them in a pan on the stove and they were INCREDIBLE.

I really recommend this recipe for ANY kind of gathering you might have this summer or for a fun night with the family. Have lots of napkins handy…and beer too. Some beer would be good.

***I was apparently so excited to eat these, I forgot to take a picture!

***I also have NO idea what I am cooking next from the book. MAYBE Cheddar Soup (which has a fancy name that escapes me now)

Here’s the recipe: (btw, I NEVER cut down Guy’s recipes, but I did for this one cuz it was just me eating it and 5lbs of chicken for just me would be a bit much BUT I’m making this for my parental units in a couple weeks – so I’ll kick it back up to 5lbs)


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


Cook's Note: Chili-garlic sauce and Sriracha sauce can be found in the ethnic foods aisle at your local supermarket or online.

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.

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Posted By: Joss  

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