Crispy, spicy, grilled wings that are keto and low carb friendly!
There are few foods in life that literally make my mouth water. The first is warheads (where my fellow 90’s kids at?). If I think about a warhead, my mouth literally waters. It’s doing it right now even as I write this….
The second food is obviously wings.
I often crave them, but rarely make them at home. I love fried wings that are super crispy, flavorful, and of course hot and spicy! I wanted to create a recipe that didn’t involve frying the chicken in oil (plus I love firing up the grill whenever I get the chance) and incorporated some of the natural smokiness the charcoal grill provides.
Find the full recipe for these crispy grilled firecracker wings below, and make sure to read all the good tips and tricks I have for getting crispy wings without the fryer!
Need the perfect guide to grilling wings before you start!? Get the full master post to achieving crispy wings on the grill here!
- Large Mixing Bowl
- Small Pot/Saucepan
- Measuring Spoons
- Paper Towels
Wings are either make or break it for me. If the skin is soggy, chewy, or rubbery… then I’m out. I often get asked questions about baked or grilled wings and how to prevent this.
Therefore, I thought it was time for a recipe post and a quick how-to! The biggest thing to note here is removing as much moisture from the chicken wings and the skin prior to cooking. Whether you plan on trimming your wings and separating them or keeping them whole, pat them as dry as possible to remove excess water.
My second trick for crispy skin is to use baking powder. Yes, baking powder.
Start by mixing the wings in some baking powder, laye them out a plate lined with a paper towel and place them in the fridge for a hour or two prior to cooking. This soaks up all the excess moisture and makes them perfect for the grill!
Seasoning the wings with additional spices prior to grilling!
Grilling & Saucing:
I set my grill up for both direct and indirect heat. Luckily, the design of the primo makes this really easy with their deflector plates. However, you can also do this at home with your own grill by leaving one area of the grill cooler away from the coals or gas. I grill my wings around 375F.
I flip often to evenly cook the skin over direct heat. Once they reach an internal temperature of about 150 F, I move them to indirect heat and brush on the sauce. I let them cook until they reach 165F (about 7-10 more minutes) and then sauce them again before serving.
The sauce for this is spicy, tangy, and honestly delicious. If you’re not afraid of a kick then this is the sauce for you!
In a saucepan, I combined butter, chili paste, sriracha, and coconut aminos (you could sub soy sauce). If you want to make it sweet and spicy you can add in a little honey or swerve if that fits your dietary goals.
The combination of the dry rub and the spicy sauce goes so nicely with the flavors from the grill. Garnish with sliced green onions and sesame seeds. Serve with your favorite dressing and some sliced crisp celery sticks!
I hope you enjoy grilling out this summer along with me! These Grilled Firecracker Wings are perfect for sharing with friends and family (or hoard them and eat them all yourself). If you’re looking for a classic BBQ sauce, give my Low Carb Smokey BBQ Sauce recipe a try too!
If you love a good chicken recipe, check out these low carb Nashville Hot Chicken Sliders too!
Grilled Firecracker Wings
- 24 Wings separated and patted dry
- 2 tbsp.. Baking Powder
- 1 tsp. Smoky Paprika
- 1/2 tsp Cayenne
- 1 tsp. Garlic Powder
- For The Sauce:
- 4 Tbsp Butter
- 4 Tbsp. Sriracha
- 4 Tbsp Chili Paste Sambal Oelek
- 2-3 Tbsp Coconut Aminos or sub with soy sauce
- Optional: 1 tbsp Low Carb Sweetener
- Green Onion/ Sesame seeds Garnish
- Pat the wings dry with a paper towel. Toss them in the baking powder and place them on a paper towel lined plate to rest and allow the moisture to soak in. Cover loosely with plastic wrap and place in the fridge for 1-2 hours.
- Preheat your grill to 375 degrees F. Set your grill for direct and indirect cooking. Remove the wings from the fridge and season them with the paprika, cayenne, and garlic powder.
- In a small pot or saucepan melt the butter. Whisk in the chili paste, sriracha, coconut aminos (soy sauce), and optional low carb sweetener. Heat on low and set aside.
- Grill the wings over direct heat turning every few minutes. Until the outside gets a light char and some grill marks. When the internal temperature is around 145-150F remove them from direct heat and place them on indirect heat.
- Baste the wings with sauce and allow them to finish cooking over indirect heat until they reach an internal temperature of 165F. Remove from the heat and toss in the remaining sauce. Garnish with sliced green onions and sesame seeds.