Description
These Bacon-Wrapped Chicken Wings are a deliciously smoky and spicy appetizer perfect for gatherings and game day. Wrapped in crisp bacon and coated with a tangy BBQ and hot sauce glaze, they deliver a perfect balance of savory, smoky, and spicy flavors baked to crispy perfection.
Ingredients
Scale
Chicken Wings
- 4 lb chicken wing drumettes or flats
- 2 Tbsp BBQ seasoning
- 1 lb bacon, cut in half
Sauce
- ½ cup BBQ sauce
- ½ cup hot sauce
Instructions
- Preheat and prepare pan: Preheat your oven to 425ºF (220ºC). Line a rimmed baking sheet with aluminum foil and place a wire rack on top to allow air circulation under the wings for even cooking and crispiness. Set this aside.
- Season and wrap wings: Season the chicken wings evenly with the BBQ seasoning. Then, take half slices of bacon and wrap each wing individually, securing the bacon around the wing. Place each wrapped wing on the prepared wire rack on the baking sheet.
- Bake the wings: Bake the bacon-wrapped wings in the preheated oven for 50 to 60 minutes. Make sure to bake until the chicken’s internal temperature reaches 165ºF (74ºC) for safety and the bacon is crisp.
- Make and toss in sauce: While the wings bake, whisk together the BBQ sauce and hot sauce in a large bowl to create a flavorful glaze. Once the wings are done baking, place them in the bowl with the sauce and toss thoroughly to coat each wing evenly with the spicy BBQ mixture.
Notes
- Ensure wings reach a safe internal temperature of 165ºF to avoid any risk of undercooked poultry.
- Use a meat thermometer for best results.
- For extra crispiness, broil the wings for 2-3 minutes at the end, watching carefully to avoid burning.
- Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Adjust hot sauce quantity to control the heat level according to your preference.
