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.

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.

Shape the meat mixture into a ball, about 1 tablespoon of meat per ball. (I used a cookie dough scoop) Place shaped meatballs on prepared baking sheet. Bake for 11-13 minutes or until the meatballs are cooked through.

Brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes.

Drizzle or brush with remaining sauce, as desired.