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These Firecracker Chicken Wings are bold, juicy, and built for a party. Whether you’re firing up the grill for the Fourth of July or just want the kind of finger food that disappears fast, this recipe brings it all: crispy skin, smoky flavor, and a sweet heat that keeps you coming back for more.

In this recipe, Pitmaster Malcom Reed from How To BBQ Right teams up with Ducks Unlimited to show how to take simple wings to the next level with a barbecue-inspired dry rub and a homemade firecracker sauce that balances hot sauce, brown sugar, vinegar, and red pepper flakes.

These wings are grilled until tender, tossed in sauce while they’re still hot, and served right away for maximum flavor and texture. The result? Crispy, glossy, fall-apart wings with a kick—and just enough mess to remind you they’re done right.

Why You’ll Love This Recipe

  • Grill-friendly and crowd-ready – Perfect for backyard cookouts and finger-food fans
  • Sweet heat glaze – Firecracker sauce adds flavor without burning your taste buds
  • Juicy texture, crispy skin – Cooked hot and fast to render fat and lock in moisture
  • Easy to prep and serve – No forks, just flavor and plenty of napkins

 

YIELDS: 6-8 servings

PREP TIME: 15 minutes

TOTAL TIME: ~2 hours

 

Ingredients

  • 1 family pack of chicken wings (4–5 lbs)
  • Cooking spray (or a light oil mist)
  • ¼ cup hot barbecue rub (recommended: Killer Hogs Hot Rub)
  • ½ cup brown sugar
  • ½ cup hot sauce (recommended: Malcom’s Killer Hogs Hot Sauce)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed red pepper flakes

 

Instructions

  1. Prep the wings: Pat the wings dry with paper towels to help them crisp up. Lightly coat with cooking spray to help the seasoning stick.
  2. Season: Sprinkle the wings generously with Killer Hogs Hot Rub, covering all sides.
  3. Smoke: Set your smoker to 275°F. Place the wings directly on the rack (or use a wire rack inside a pan) and cook for 1 hour and 45 minutes, or until they reach an internal temperature of 190°F. Flip the wings halfway through to ensure even cooking.
  4. Make the Firecracker Sauce: In a small saucepan, combine the brown sugar, Killer Hogs Hot Sauce, apple cider vinegar, salt, and red pepper flakes. Simmer over low heat until the sugar dissolves and the sauce is smooth.
  5. Sauce ‘em up: Once the wings are done, toss them in the warm firecracker sauce until fully coated.
  6. Serve hot with extra napkins—and maybe a cold drink.

 

Pro Tips

  • Wings love heat – Don’t be afraid to take them to 190–195°F. It renders the fat and makes them pull-apart tender
  • Use a bowl with a lid – Shake to coat without the mess
  • Adjust the spice – More red pepper = more fire
  • Serve fast – Glazed wings are best hot off the pit while the skin still pops

 

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Watch the Recipe in Action

See how Pitmaster Malcom and Dr. Jerad bring this wing recipe to life — from dry rub to sticky sauce.