Chicken wings made even better (with bacon, naturally).
Chicken wings are one of my all-time favorite appetizers. They’re cheap, hard to mess up, and can be made in endless ways. Normally, if I’m cooking a lot of chicken wings, I’ll bust out the fryer, but sometimes baking the wings makes more sense. Like if you’re wrapping them in bacon!
Baking these bad boys ensures that the bacon gets nice and crispy as the wings cook. Also, they’re really filling so you don’t need as many of them to feed a crowd—three or four of these pretty much makes a meal.
The key to making these wings really flavorful is tossing them in a dry rub before wrapping them in bacon. I kept my dry rub really simple: Salt, pepper, sugar, chili powder, paprika and oregano.
Toss the wings really liberally in this dry rub mix. They should be almost completely coated in the rub.
Now we are ready to wrap! Wrap each wing really tightly with a full piece of bacon. Make sure to set the wing on the rack with the loose end of bacon underneath, so it won’t unravel as it bakes.
The absolute best way to bake these is on a baking rack, which slightly elevates the wings. This way all the fat from the bacon and chicken wings falls away from the wings and they get really crispy and delicious.
Bake these beauties for about an hour at 350°F. (To be honest though, it’s really hard to overcook these due to the bacon. You could leave them in for up to 90 minutes without a problem, or turn the oven down to 300°F and leave them in for a few hours without a problem.)
If you don’t have a baking rack and need to bake them directly on a foil-lined sheet, carefully drain off the fat halfway through baking. They won’t be as crispy this way, but they’ll still have a great flavor.
Enjoy these! I know I did.