Preheat the oven to 475ºF. Line a large baking sheet with parchment paper, set aside.
In a saucepan, combine the ingredients for the firecracker sauce over medium-high heat, bring to a boil, reduce the heat to a simmer. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools.
1/2 cup hot sauce, 1 cup dark brown sugar, 2 tablespoons apple cider vinegar, 1-2 tablespoons Worcestershire, 1/4 teaspoon salt, 1/4-1/2 teaspoon red pepper flakes
In a large bowl, combine the ground chicken, garlic, salt, pepper, eggs, panko, cayenne pepper, paprika, and onion powder. Mix all the ingredients together. DO NOT OVERMIX, it will result in tough and dry meatballs.
2 pounds ground chicken, 2 cloves minced garlic, 1 1/2 teaspoon salt, 1 teaspoon pepper, 2 large eggs, 1 cup plain breadcrumbs, 1/4 teaspoon cayenne pepper, 1/2 teaspoon onion powder, 1/2 teaspoon paprika
Shape the meat mixture into a ball, about 1 tablespoon of meat per ball. (I used a cookie dough scoop) Place shaped meatballs on the prepared baking sheet.
Bake for 11-13 minutes or until the meatballs are cooked through.
Brush each meatball with the sauce. Place back in the oven and bake for an additional 1-2 minutes.
Drizzle or brush with remaining sauce, as desired.