Firecracker Chicken Legs Recipes

FIRECRACKER CHICKEN

Steps:

• Prepare oven: Preheat your oven to 450 F degrees.
• Make sauce: In a small bowl whisk all the sauce ingredients together until combined.
• Apply sauce to chicken: Place chicken in a 9x13-inch baking dish and pour half the sauce over the chicken. Brush the sauce evenly over the entire surface of the chicken. Flip the chicken breasts over and pour remaining sauce over. Brush or spoon sauce from the pan over the chicken, making sure it's fully covered.
• Bake: Transfer the baking dish, uncovered, to the preheated oven and bake for 18 to 25 minutes. The baking time could different depending on the thickness of the chicken breast. The breast is cooked when it's completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.
• Wait and serve: Remove the chicken from the oven and let it rest for about 5 minutes before serving. Serve with your favorite side dish.

FIRECRACKER FRIED CHICKEN DRUMSTICKS

Steps:

• Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag, and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
• Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
• Combine the flour, cornmeal, and salt in another resealable plastic bag. Add the drumsticks, seal bag, and shake to coat.
• Fry the chicken, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

FIRECRACKER CHICKEN LEGS

Steps:

• 1. Mix the Sriracha, Brown sugar, soy sauce, cider vinegar, and garlic. Set aside
• 2. Add oil to a large skillet season the chicken with salt and pepper. Brown the chicken on all sides. Pour the sriracha mixture over the top.
• 3. Transfer the pan to a preheated 400 degree oven. Bake about 15 to 20 minutes basting every 5 minutes until no longer pink in the middle.

SLOW COOKER FIRECRACKER CHICKEN

Steps:

• Drizzle a large skillet with oil and preheat to medium-high. Add chicken pieces and 1/3 cup corn starch to a large resealable bag. Seal and shake to coat chicken. Add chicken to pan and saute 1-2 minutes, just long enough to brown the very outside of the chicken, it won't be fully cooked at this point.
• Grease the inside of your slow cooker with cooking spray. Add chicken.
• In a medium bowl whisk together all sauce ingredients. Pour over chicken and stir to distribute. Cover and cook on low for 3-4 hours. Serve with cooked rice. For extra heat, sprinkle with crushed red pepper flakes if desired.

FIRECRACKER CHICKEN

Steps:

• Preheat oven to 400°. In a large bowl, season chicken with salt and pepper, then add cornstarch and toss until fully coated.
• In a medium bowl, whisk eggs.
• In a large skillet over medium-high heat, heat oil. Dip chicken in eggs and add to skillet. Sear until golden brown, 5 minutes, then transfer to a paper towel-lined plate.
• Make sauce: In a small bowl, combine brown sugar, buffalo sauce, apple cider vinegar, red pepper flakes and salt.
• Grease baking dish with cooking spray and add chicken. Pour over sauce and bake until sauce has thickened, about 35 minutes, tossing every 15 minutes.
• Serve over rice and garnish with green onions.

FIRECRACKER CHICKEN

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
• Place the chicken pieces on a plate and season with salt and pepper to taste. Sprinkle the cornstarch over the chicken and toss to coat evenly.
• Dip each piece of chicken into the beaten eggs.
• Heat the oil over high heat in a large pan. Place the chicken in a single layer and cook for 3-4 minutes on each side or until golden brown. You may have to work in batches.
• Place the chicken pieces in a single layer in the 9"x13" pan.
• In a small bowl, whisk together the buffalo sauce, brown sugar, rice vinegar and red pepper flakes.
• Pour the sauce over the chicken. Bake for 35 minutes, stirring once halfway through to coat the chicken with the sauce. Top with green onions and serve.

FIRECRACKER CHICKEN

Steps:

• Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. To make the sauce, whisk together sugar, buffalo sauce, vinegar, salt, red pepper flakes and 1 tablespoon water in a large bowl; set aside. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil. Add chicken to prepared baking dish. Top with buffalo sauce mixture. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken. Serve immediately.

SMOKY FIRECRACKER CHICKEN DRUMSTICKS

Steps:

• Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time.
• Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper.
• Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30-40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.
• Serve with blue cheese dip and celery sticks.