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Bacon-Wrapped Chicken Wings

  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 12

Dry-rubbed chicken wings wrapped in bacon. Chicken wings don’t get any better than this. MORE + LESS -

Macheesmo Macheesmo
August 16, 2016

Ingredients

12
chicken wings (6 drummettes and 6 flats)
12
strips bacon
1
tablespoon kosher salt
1
tablespoon black pepper
1
tablespoon brown sugar
1
teaspoon paprika
1
teaspoon chili powder
1
teaspoon oregano
Blue cheese dressing, for dipping
Celery sticks, if desired

Steps

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  • 1
    Preheat oven to 350°F.
  • 2
    In a medium bowl, stir together salt, pepper, sugar, paprika, chili powder and oregano. Sprinkle chicken wings liberally with this dry rub until almost completely coated. Depending on the size of your wings, you might not need all of the rub.
  • 3
    Working with one wing at a time, wrap each wing tightly with a strip of bacon. Be sure to place the loose bacon end under the wing so it doesn’t unravel as it bakes.
  • 4
    Place wrapped wings on a baking rack over a foil-lined baking sheet.
  • 5
    Bake wings at 350°F for about an hour, turning once halfway through to ensure even baking.
  • 6
    Let wings cool briefly before serving with blue cheese and celery.

Expert Tips

  • If you don’t have a baking rack, you can cook the chicken wings on a baking sheet lined with foil. If you use this method, carefully drain off some of the accumulated fat in the sheet pan halfway through cooking.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
750mg
31%
Potassium
110mg
3%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
10g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • 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.

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