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Firecracker Wings with Carrot Slaw

Active Time: 30 minutes
Total Time: 30 minutes
  • Dairy Free
  • Gluten Free
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Big Kids Plate
Toddler Plate

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Why we love it:

Firecracker sauce toes the line between buffalo sauce and teriyaki. It thickens and glazes whatever you put it on while it cooks - and it is so simple to make. Party wings are a natural fit but you can keep this sauce in the fridge for weeks and try it on all different meats, fish, noodles or veggies.
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Ingredients

  • 1 cup Basmati Rice (White)
  • 1 teaspoon Kosher Salt (divided)
  • 2 cloves Garlic
  • 1⁄2 cup Hot Sauce (like Frank’s RedHot)
  • 3⁄4 cup Brown Sugar (packed)
  • 1 Tablespoon Soy Sauce
  • 3 Tablespoons Cider Vinegar (divided)
  • 1⁄4 teaspoon Red Pepper Flakes
  • 2 Tablespoons Unsalted Butter
  • 2 pounds Chicken Wings (or your preferred cut, skin on is important)
  • 3 Carrots
  • 1⁄2 head Red Cabbage (or green)
  • 2 Tablespoons Extra Virgin Olive Oil (divided)
  • 1⁄2 bunch Green Onion

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425 DEGREES
  • 2. RICE

    Place 1 cup white rice and 1 ½ cup water in a small pot with ½ teaspoon of salt. Bring to a boil and stir well; turn heat to lowest setting and cover. Steam for 17 minutes without stirring. Turn off heat and fluff; cover until ready to serve.

  • 3. FIRECRACKER SAUCE

    Mince the garlic and place it in a small saucepan. Add ½ cup hot sauce, ¾ cup (packed) brown sugar, 1 Tablespoon soy sauce, 1 Tablespoon cider vinegar, ¼ teaspoon red pepper flakes, and a pinch of kosher salt. Bring to a simmer and whisk until smooth, simmer for 7 minutes or until it’s slightly thickened. Turn off the heat, add butter and whisk until it’s melted.

  • 4. CHICKEN WINGS

    Add the chicken wings to a baking sheet (or two) and arrange in one layer. Sprinkle with ½ teaspoon salt and a little bit of black pepper to taste. Cook until the skin is crisp and golden-brown, about 8 minutes.

  • 5. SAUCE TIME

    Pour about ½ of the sauce evenly over the wings and flip them over. Place wings back in the oven and roast for 5 minutes. Slide the pan out of the oven and spoon the sauce from the bottom of the skillet over the wings. Pour the remaining reserved sauce over the top. Return to the oven and roast another 5 -7 minutes more or until the sauce is thick and nicely glazing the wings.

  • 6. SLAW

    While the wings are roasting, shred the carrots on a box grater or in a food processor. Shred the cabbage finely with a knife; add both to a bowl. Add 1 Tablespoon olive oil, a pinch of salt, and 2 Tablespoons cider vinegar. Using clean hands, massage the cabbage until it softens and wilts a bit. Let it sit.

  • 7. SERVING

    Serve chicken wings over rice and with slaw. Garnish with sliced green onion.

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Substitutions

  • GLUTEN FREE:
    use tamari instead of regular soy sauce
  • PARTY WINGS:
    use chicken drumsticks of thighs, or a half chicken, just make sure it has skin on it
  • CHICKEN:
    this sauce is great on pork, any roasted veggies, tofu, or mushrooms
  • WHITE RICE:
    serve without it or use brown rice or noodles

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • The sauce has a kick for sure, you can omit it for them entirely, or just keep their wings separate and drizzle a little over it
  • Or, to make the sauce, add all of the ingredients except the hot sauce and bring to a simmer for 2 minutes. Spoon out a Tablespoon or so into a small bowl, add 1 teaspoon of butter and stir to melt. Finish your sauce with the hot sauce and as directed. Toss their wings with the sauce your separated out and roast as directed to glaze

For Toddlers

  • I’d steam or roast some green vegetable and add fruit
  • Take the chicken off the bone for them or to make it easier, also roast a small tender or chicken breast for them

For Choosy Eaters

  • Roast chicken wings without sauce. You could add garlic powder and butter while roasting
  • If they dislike wings, add a chicken breast to the oven while the rest is roasting; it’s easier to cut up afterwards

Prep Ahead & Use It Up

  1. Make the sauce, let it cook and reheat a little bit before using, just enough so that it will drip off a spoon
  2. Cook rice, microwave to serve
  3. The sauce will hold in the fridge for weeks so it’s a good one to make ahead and have on hand for later!
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