GRILLED FIRECRACKER CHICKEN WINGS
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
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
GRILLED SPATCHCOCK FIRECRACKER CHICKEN
We've transformed the restaurant classic into the ultimate salty-sweet cookout main course. Cutting the chicken in half and grilling it flat gets you super-crispy skin and a shortened cook time.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
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.
GRILLED FIRECRACKER CHICKEN DRUMMIES
Serve sour cream on the side to cut the heat of chicken drummies seasoned with chili powder and cayenne pepper.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h35m
Yield 20
Number Of Ingredients 9
Steps:
- In 1-gallon resealable food-storage plastic bag, place all ingredients except chicken, sour cream and paprika. Seal bag; shake to blend seasonings. Add chicken; seal bag and shake until chicken is coated with seasonings. Refrigerate at least 1 hour to marinate but no longer than 24 hours.
- Heat gas or charcoal grill. Place chicken in grill basket (grill "wok"). Place basket on grill over medium heat. Cover grill; cook 20 to 25 minutes, shaking basket to turn chicken after 10 minutes, until juice of chicken is clear when thickest part is cut to bone (180°F).
- Serve chicken with sour cream sprinkled with paprika.
Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 20 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 0 g, TransFat 0 g
GRILLED GLAZED DRUMMIES
My family prefers these mild-tasting chicken wings more than the traditional hot wings. They are great for any gathering. -Laura Mahaffey, Annapolis, Maryland
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first 5 ingredients. Pour 1 cup marinade into a large shallow dish. Add the chicken; turn to coat. Cover and refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade. If desired, top with sliced green onions and serve with ranch dressing.
Nutrition Facts : Calories 141 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 311mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 11g protein.
CRISPY GRILLED WINGS
My family is full of chicken-wing fiends. If there's a wing-eating contest, my husband is entering. Same goes for our 9-year-old daughter, who's very proud of her record (16 wings). Our preference is crispy wings, which can be achieved on the grill with cornstarch. -Audrey Alfaro, Boise, Idaho
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 20 pieces.
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a large bowl. Add oil; toss to coat. Sprinkle with remaining ingredients; toss to coat., Grill wings on an oiled grill rack, covered, over medium heat or broil 4 in. from the heat, until crisp and juices run clear, 20-25 minutes, turning occasionally.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 166mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
SIMPLE DELICIOUS GRILLED CHICKEN WINGS
This is a quick, easy, and tasty way of making grilled chicken wings. The taste is great and the mess is less. My brother and I came about this recipe through trial and error, and bouncing ideas off each other. We love it! This recipe is more about technique than ingredients. Frozen wings are required or they will overcook. The indirect cook time helps dry the sauce so they are not sloppy. You'll still need napkins, but much less mess on the face and hands.
Provided by the kobers
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 55m
Yield 16
Number Of Ingredients 3
Steps:
- Warm hot sauce and butter in a saucepan over low heat. Mix well after butter has melted.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill wings over direct heat until no longer sticking to the grate, 10 to 15 minutes. Do not peel off wings that are still sticking. Turn wings over and grill until halfway done on the second side, about 10 minutes more.
- Dip wings, 3 or 4 at a time, into the sauce. Place coated wings over indirect heat. Grill until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Place wings in a large bowl. Cover with aluminum foil for 10 minutes or until ready to serve.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 0.2 g, Cholesterol 31.7 mg, Fat 5.2 g, Protein 8.7 g, SaturatedFat 2.5 g, Sodium 396.1 mg, Sugar 0.2 g
GRILLED FIRECRACKER CHICKEN
Seems like a lot of Asian dishes are named "Firecracker" and I don't want to confuse you. This isn't Asian, rather, it was inspired by the name of the song that was playing when I first made the marinade.
Provided by TooAllergic
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 426.9, Fat 24.1, SaturatedFat 5.3, Cholesterol 90.7, Sodium 211.7, Carbohydrate 22.9, Fiber 4.6, Sugar 10.5, Protein 31.7
GRILLED FIRECRACKER CHICKEN
Bottled sweet chili sauce can be found in the international section of your grocery store. Orange marmalade can replace the apricot in this juicy chicken recipe.
Provided by CookingONTheSide
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill for indirect-heat cooking.
- Combine salt, garlic powder and pepper; sprinkle over chicken.
- Combine the last five ingredients, including the preserves, sweet chili sauce, scallion, ginger and soy sauce; set aside.
- Grill chicken, skin-side down, over direct heat until browned, 5 minutes.
- Turn; place over indirect heat.
- Cover; grill 45 minutes, and baste occasionally with the apricot-chili sauce mixture.
Nutrition Facts : Calories 860.1, Fat 58.1, SaturatedFat 16.6, Cholesterol 267.4, Sodium 634.8, Carbohydrate 18.1, Fiber 0.3, Sugar 11.7, Protein 63.3
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