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Firecracker Chicken Wings

Posted by Solitary Dancer on December 24, 2006

Firecracker Chicken Wings


12 chicken wings, about 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


1. Fold tips of chicken wings under opposite ends to form triangles.

2. Place remaining ingredients except sour cream in heavy-duty resealable plastic 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.

3. Heat coals or gas grill.  (I would think you could use a George Foreman type of grill)

4. 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.

5. Serve chicken with sour cream.


One Response to “Firecracker Chicken Wings”

  1. Drew said

    This is a wonderful recipe. Everyone loves these wings! Be forewarned though they get hotter the longer they marinate. Overnight makes them really, really hot but oh so delicious!.

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